Gingerbread with buttered pears and whipped cream
November. It lets us know that winter is coming, while understanding that we're not quite ready for it. I’m not ready to wear socks, turn on the stove, or give up on salad. So I will continue to search for the end-of-season pleasures at the market, and cook things that are good and gratifying and that hold onto the feeling of fall. The farmers' market is always the starting point for my cooking. It's also, without question, the source for the best produce year-round. In New York City, we are fortunate to have a great network of greenmarkets throughout the boroughs. I like to go to Union Square market in Manhattan on Wednesdays and to my local in Sunnyside, Queens, on Saturdays. Even in winter, when there are just a few cellared beets and potatoes holding up, the markets never fail to inspire.
This is a nicely spiced, autumnal pudding. You could substitute the pears with other favourite fruits, such as apples, persimmons or plums.
This recipe is an extract from the November issue of House & Garden. Subscribe or download now to read the full stories.
If you like this, why not explore our other Pear Recipes?
