Gingerbread Tumble
(from kylerhea’s recipe box)
Nutrition Facts: Servings Per Recipe 10 to 12 servings Calories 748, Total Fat (g) 36, Saturated Fat (g) 16, Monounsaturated Fat (g) 14, Polyunsaturated Fat (g) 4, Cholesterol (mg) 114, Sodium (mg) 418, Carbohydrate (g) 106, Total Sugar (g) 84, Fiber (g) 5, Protein (g) 5, vitamin C (percent daily value) 11, Calcium (percent daily value) 13, Iron (percent daily value) 14, Percent daily values are based on a 2,000 calorie diet
Source: Seattle Times/email
Prep time: 30 minutes
Cook time: 240 minutes
Serves 10 people
Categories: DESSERTS, baked goods
Ingredients
- 1 quart vanilla ice cream, softened
- 2 to 3 teaspoons grated fresh ginger or 1/2 to 1 teaspoon ground ginger
- 1 14- or 14 1/2-ounce package gingerbread mix or 9x9-inch purchased gingerbread
- 2 cups sugar
- 3/4 cup butter
- 1 teaspoon ground cinnamon
- 9 small pears, peeled, cored, and halved or three 16-ounce cans pear halves, drained
Directions
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In a bowl combine softened vanilla ice cream with ginger. Cover and freeze 4 hours or overnight.
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Prepare and bake gingerbread mix according to package directions using the 9×9×2-inch pan option. Cool. Cut into 1 ½- to 2-inch chunks.
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In a 12-inch skillet combine sugar, butter, and cinnamon. Cook and stir over medium-high heat for 3 minutes. Carefully add pears, stirring to coat. Cook and stir an additional 8 to 10 minutes for fresh pears or 3 minutes for canned pears.
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To assemble, place gingerbread in a 3-quart au gratin dish or oval casserole. Top with scoops of ice cream and pears. Drizzle with half of the sauce in skillet. Pass remaining sauce. Serve immediately. Makes 10 to 12 servings.