Gingerbread with b&b apple compote and b&b caramel sauce recipe

Gingerbread with B&B Apple Compote and B&B Caramel Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Gingerbread with B&B Apple Compote and B&B Caramel Sauce is a delightful combination of warm spices, tender gingerbread, and indulgent caramel flavors. The sweet and tangy apple compote adds a refreshing twist to the classic dessert, while the rich caramel sauce drizzled on top takes it to another level of decadence. Perfect for holiday gatherings or cozy nights in, this recipe will surely impress your guests with its irresistible aroma and mouthwatering taste.

Keywords: gingerbread, apple compote, caramel sauce, dessert, holiday.

Gingerbread with b&b apple compote and b&b caramel sauce recipe details

Gingerbread with b&b apple compote and b&b caramel sauce recipe, recipe Rating: 4.9
Number of votes:152

Ingredients

1-1/2 cups water

1 cup molasses

1 teaspoon baking soda

1 stick butter, softened

1 cup light brown sugar

1 large egg

2-1/2 cups flour

1 Tablespoon baking powder

2 teaspoons ginger

1-1/4 teaspoon cinnamon

1/2 teaspoon salt

pinch of nutmeg

pinch of cloves

Compote:

6 large juicy apples

1-1/2 tablespoons unsalted butter

1/2 cup sugar

1/4 cup B&B Liqueur

2 Tablespoons fresh lemon juice

Caramel Sauce:

3 cups sugar

1 cup water

1-3/4 cups cream

2 Tablespoons unsalted butter

1/4 cup B&B Liqueur

Instructions:

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan. Combine water, molasses and baking soda in a saucepan; bring to a boil and remove from the heat. In a bowl, cream butter and brown sugar; beat in egg. Sift remaining dry ingredients together into a bowl. Fold dry ingredients and molasses mixture into the creamed butter and mix slowly.

Pour batter into pan and bake for 30 minutes. Check for doneness by inserting a toothpick in the center of cake. Toothpick should come out slightly wet.

For the apple compote: Peel, core and thinly slice apples. Melt butter in a large skillet over low heat. Add apples, sugar, B&B Liqueur and lemon juice. Cook until apples are tender.

For the caramel sauce: In a heavy-bottomed saucepan, dissolve sugar in water over low heat. Increase heat and cook at a gentle boil until golden but not brown. Immediately remove pan from the heat, as color turns quickly. Whisk in cream a few tablespoons at a time, then stir in butter and B&B Liqueur.

To serve, cut gingerbread into squares. Set a piece on a dessert plate, spoon apple compote around the sides and drizzle caramel sauce over the top. If you like, garnish with a dollop of whipped cream.