Ginger lovers unite! This delectable recipe is the ideal dessert to share with friends. Sweet, spiced and utterly moreish, it’s also simple to prepare. That’s our kind of cooking.
The piquant ginger spice runs throughout this recipe in its many forms – ground, stem, ginger syrup and ginger wine. If you love ginger, then this recipe – from new cookbook Modern Pancakes by Ryland Peters & Small – is for you. Although the poached pears are delicious, if you are short of time, you can substitute sliced, fresh pears instead.
IMAGE: STEVE PAINTER
Pear and Ginger Waffles
- 260 g self-raising flour sifted
- 1 teaspoon ground ginger
- 60 g caster sugar
- pinch of salt
- 3 eggs separated
- 375 ml whole milk
- 2 tablespoons ginger syrup
- 60 g butter melted, plus extra for greasing
- icing/confectioners’ sugar to dust
- ginger or maple syrup to drizzle
- 4 ripe pears peeled and cored, stalk intact
- 3 balls stem ginger preserved in syrup
- 80 ml ginger wine
- 2 tablespoons caster sugar
- 2 balls stem ginger finely chopped, plus 1 tablespoon of the preserving ginger syrup
- 300 ml double cream
- electric or stove-top waffle iron
- Begin by preparing the pears. Put the pears in a saucepan with the stem ginger, ginger wine and sugar and then add water to the pan until the pears are covered. Set over a medium heat and simmer for 20–30 minutes until the pears are soft. Drain the pears, discarding the liquid and stem ginger, and set aside to cool. Once cool, cut each pear in half, cutting through the stalk so that each pear half still has part of the stalk at the top. Thinly slice each pear half but don’t cut all the way through – you can then fan the pears out on top of the waffles. Set aside until ready to serve.
- To make the ginger cream, put the ginger syrup and cream in a mixing bowl and whip to soft peaks. Fold the ginger pieces into the mixture and store in the refrigerator until you are ready to serve.
- To make the waffle batter, put the flour, ginger, caster sugar, salt, egg yolks, milk, ginger syrup and melted butter in a large mixing bowl. Whisk until you have a smooth batter. In a separate mixing bowl, whisk the egg whites to stiff peaks and then gently fold into the batter, a third at a time.
- Preheat the waffle iron and grease with a little butter.
- Ladle a small amount of the batter into the preheated waffle iron and cook the waffles for 2–3 minutes until golden brown. Keep the waffles warm while you cook the remaining batter in the same way.
- Serve the waffles immediately with a spoonful of the ginger cream and one poached pear half each. Dust with icing sugar and drizzle with a little ginger or maple syrup.
Recipe taken from Modern Pancakes, published by Ryland Peters & Small (£9.99). Photography © Ryland Peters & Small
Fancy this for supper? Share this recipe with friends, family and followers using the share buttons at the top of the page and discover more delicious recipes here