Gingerbread with Nectarines and Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking soda |
3/4 teaspoon ground ginger |
3/4 teaspoon cinnamon |
1/2 teaspoon salt |
1 large egg |
1/2 cup sugar |
1/2 cup unsulfured molasses |
1/2 cup vegetable oil |
1/2 cup boiling water |
2 small ripe nectarines |
1 tablespoon plus 1 teaspoon sugar |
1/2 cup well-chilled heavy cream |
1/4 teaspoon vanilla |
Directions:
1. Make gingerbread: Preheat oven to 400°F. Grease and flour an 8-inch square baking pan, knocking out excess flour. Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes out clean.
2. Make topping while gingerbread is baking: Cut nectarines into 1/4-inch-thick wedges and in a bowl toss with 1 tablespoon sugar. In another bowl with an electric mixer beat cream with vanilla and remaining teaspoon sugar until it holds soft peaks.
3. Cool gingerbread slightly in pan on a rack. Cut gingerbread into quarters and put 1 quarter on each of 2 plates. Top gingerbread with nectarines and whipped cream. Remaining gingerbread keeps, wrapped in plastic wrap and frozen, 2 weeks.
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