Waitrose and Partners
Ginger cake with maple-butter pears

Ginger cake with maple-butter pears

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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  • Serves6
  • CourseDessert
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


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


  1. Toast the pecans in a dry frying pan for a few minutes until smelling nutty. Set aside to cool, then roughly chop.

  2. 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.

  3. 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.

Cook’s tip


Maple syrup: Use to glaze roast vegetables, drizzle over porridge or whisk into a salad dressing.


Typical values per serving when made using specific products in recipe


2,217kJ/ 533kcals



Saturated Fat












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