Holly Thorn House
Bed and Breakfast Inn

Whitehouse Station, New Jersey

Specialty Recipe

Gingerbread with B&B Apple Compote
and B&B Caramel Sauce

Ingredients

1-1/2 cups water

1 cup molasses

1 teaspoon baking soda

1 stick butter, softened

1 cup light brown sugar

1 large egg

2-1/2 cups flour

1 Tablespoon baking powder

2 teaspoons ginger

1-1/4 teaspoon cinnamon

1/2 teaspoon salt

pinch of nutmeg

pinch of cloves

Compote:

6 large juicy apples

1-1/2 tablespoons unsalted butter

1/2 cup sugar

1/4 cup B&B Liqueur

2 Tablespoons fresh lemon juice

Caramel Sauce:

3 cups sugar

1 cup water

1-3/4 cups cream

2 Tablespoons unsalted butter

1/4 cup B&B Liqueur

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan. Combine water, molasses and baking soda in a saucepan; bring to a boil and remove from the heat. In a bowl, cream butter and brown sugar; beat in egg. Sift remaining dry ingredients together into a bowl. Fold dry ingredients and molasses mixture into the creamed butter and mix slowly.

Pour batter into pan and bake for 30 minutes. Check for doneness by inserting a toothpick in the center of cake. Toothpick should come out slightly wet.

For the apple compote: Peel, core and thinly slice apples. Melt butter in a large skillet over low heat. Add apples, sugar, B&B Liqueur and lemon juice. Cook until apples are tender.

For the caramel sauce: In a heavy-bottomed saucepan, dissolve sugar in water over low heat. Increase heat and cook at a gentle boil until golden but not brown. Immediately remove pan from the heat, as color turns quickly. Whisk in cream a few tablespoons at a time, then stir in butter and B&B Liqueur.

To serve, cut gingerbread into squares. Set a piece on a dessert plate, spoon apple compote around the sides and drizzle caramel sauce over the top. If you like, garnish with a dollop of whipped cream.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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