Gingerbread with Grilled Apricots
Serves: 12
Prep time: 30 minutes
WAY TO GRILL: indirect and direct medium heat (350° to 450°F) for gas grills only
GRILLING TIME: 39 to 41 minutes
SPECIAL EQUIPMENT: 9- or 10-inch cast-iron skillet
1½ cups all-purpose flour
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon baking soda
¾ teaspoon kosher salt
½ cup (1 stick) unsalted butter, softened, plus more for the pan
½ cup granulated sugar
1 large egg, at room temperature
½ cup unsulphured light molasses
½ cup hot water
3 tablespoons chopped crystallized ginger
12 apricots, firm but ripe, cut in half lengthwise and pitted
3 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 tablespoon dark rum, optional
12 scoops vanilla ice cream
1. In a small bowl combine the flour, ginger, cinnamon, soda, and salt. In a medium bowl, using an electric mixer, beat ½ cup butter and the sugar on high speed until the mixture is light and fluffy, about 3 minutes. Beat in the egg and then the molasses. With the mixer on low speed, gradually add in the flour mixture, scraping down the sides of the bowl with a rubber spatula. Add the water and mix until smooth. Stir in the ginger. Lightly butter the inside of a 9- or 10-inch cast-iron skillet. Evenly spread the batter in the skillet.
2. Prepare the grill for indirect cooking over medium heat. Brush the cooking grates clean.
3. Grill the gingerbread over indirect medium heat, with the lid closed, until a toothpick inserted in the center comes out clean, about 35 minutes. Keep the grill’s temperature as close to 350°F as possible. Wearing insulated barbecue mitts, carefully remove the skillet from the grill.
4. In a large bowl gently toss the apricots with the melted butter, sugar, and rum. Lift the apricots from the butter mixture, letting the excess butter fall back into the bowl. Grill the apricots, cut sides down, over direct medium heat, with the lid closed as much as possible, until heated through, 4 to 6 minutes, turning and brushing with the butter mixture once. Cooking times will vary depending on the ripeness of the apricots.
5. Cut the gingerbread into wedges and serve warm with the apricots. Spoon any remaining butter mixture over the top and serve with ice cream.
©2008 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance. Used with permission.
Serves: 12
Prep time: 30 minutes
WAY TO GRILL: indirect and direct medium heat (350° to 450°F) for gas grills only
GRILLING TIME: 39 to 41 minutes
SPECIAL EQUIPMENT: 9- or 10-inch cast-iron skillet
1½ cups all-purpose flour
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon baking soda
¾ teaspoon kosher salt
½ cup (1 stick) unsalted butter, softened, plus more for the pan
½ cup granulated sugar
1 large egg, at room temperature
½ cup unsulphured light molasses
½ cup hot water
3 tablespoons chopped crystallized ginger
12 apricots, firm but ripe, cut in half lengthwise and pitted
3 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 tablespoon dark rum, optional
12 scoops vanilla ice cream
1. In a small bowl combine the flour, ginger, cinnamon, soda, and salt. In a medium bowl, using an electric mixer, beat ½ cup butter and the sugar on high speed until the mixture is light and fluffy, about 3 minutes. Beat in the egg and then the molasses. With the mixer on low speed, gradually add in the flour mixture, scraping down the sides of the bowl with a rubber spatula. Add the water and mix until smooth. Stir in the ginger. Lightly butter the inside of a 9- or 10-inch cast-iron skillet. Evenly spread the batter in the skillet.
2. Prepare the grill for indirect cooking over medium heat. Brush the cooking grates clean.
3. Grill the gingerbread over indirect medium heat, with the lid closed, until a toothpick inserted in the center comes out clean, about 35 minutes. Keep the grill’s temperature as close to 350°F as possible. Wearing insulated barbecue mitts, carefully remove the skillet from the grill.
4. In a large bowl gently toss the apricots with the melted butter, sugar, and rum. Lift the apricots from the butter mixture, letting the excess butter fall back into the bowl. Grill the apricots, cut sides down, over direct medium heat, with the lid closed as much as possible, until heated through, 4 to 6 minutes, turning and brushing with the butter mixture once. Cooking times will vary depending on the ripeness of the apricots.
5. Cut the gingerbread into wedges and serve warm with the apricots. Spoon any remaining butter mixture over the top and serve with ice cream.
©2008 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance. Used with permission.