Ginger cake with maple-butter pears

Name: Ginger cake with maple-butter pears
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 50 g pecans; 3 Waitrose Perfectly Ripe Williams Pear; 1 Waitrose Stem Ginger Loaf Cake; 50 g unsalted butter; 2 tbsp maple syrup; 250 g tub mascarpone

Zhush up a ready-made ginger loaf with just a few ingredients andnyou’ll have a winning pud in no time.

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Vegetarian

Serves6
CourseDessert
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

50g pecans
3 Waitrose Perfectly Ripe Williams Pear
1 Waitrose Stem Ginger Loaf Cake
50g unsalted butter
2 tbsp maple syrup
250g tub mascarpone

Method

Toast the pecans in a dry frying pan for a few minutes until smelling nutty. Set aside to cool, then roughly chop.
Meanwhile, core and slice each pear into 8 long wedges and cut the ginger loaf into 6 slices. Melt 25g butter over a medium-low heat in the same frying pan and cook the cake slices for 1-2 minutes on each side until lightly browned; set aside on a plate and keep warm. Wipe out the pan and melt the remaining 25g butter. Drizzle in the maple syrup and stir to combine. Add the pears, cut-side down and cook for 6-8 minutes, turning halfway, until golden and lightly caramelised. Use a slotted spoon to transfer to a plate.
Add 2 tbsp water to the maple butter (it may spit, so take care) and stir to combine. Reduce briefly until syrupy. Meanwhile, whisk the mascarpone in a bowl with 1-2 tbsp water until smooth and forming soft peaks. Divide the cake and pears among plates, adding a dollop of mascarpone. Drizzle over the juices and scatter over the pecans to serve.