Ginger Bread Loaf

RECIPE INGREDIENTS

Gingerbread Loaf:
 

7 ounces butter, softened
1 cup dark brown sugar
1 large egg
21/2 cups all purpose flour
11/2 teaspoons baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
3/4 cup boiling water
3/4 cup dark corn syrup

Caramelized Apple Sauce:

3 cups water
2 cups sugar
1 1-inch piece fresh ginger, peeled
5 Granny Smith apples, peeled, cored, sliced
1 1/2 cups dark brown sugar
1 1/2 cups water
Vanilla ice cream
 

RECIPE METHOD


FOR THE GINGERBREAD:
Preheat oven to 375 degrees F.

Butter a 4 1/2 by 8 1/2-inch loaf pan. Place a 3 1/2 by 14-inch strip of parchment paper lengthwise on the bottom with the excess folded over the two short edges.


In a large bowl, whisk the butter and brown sugar until smooth (mixture will look grainy at first). Add the egg and whisk until mixture is fluffy.


Mix the flour, baking soda, cinnamon and ginger in medium bowl. Mix boiling water and corn syrup in another medium bowl or heat-proof measuring cup.


Sift 1/3 of the flour mixture over the butter mixture. Whisk to combine completely. Pour 1/3 of the corn syrup mixture into the batter and whisk to combine completely. Repeat this procedure 2 more times to combine all the dry and wet ingredients.


Pour the batter into the prepared pan. Bake until toothpick inserted into the center of the gingerbread comes out clean, about 50 minutes.


Cool the gingerbread for 10 minutes on a rack. Loosen the gingerbread by running the knife down the long edges of the pan. Remove the gingerbread from the pan. Remove the parchment paper and allow the gingerbread to cool on a rack.


FOR THE CARAMELIZED APPLE SAUCE:
Stir 3 cups of water, sugar and ginger in a medium saucepan. Bring to boil. Reduce the heat and simmer until the syrup is clear, about 1 minute. Add the apples and simmer until the apples are crisp-tender, about 1 minute longer. Using a slotted spoon, transfer the apples to a plate. Discard the poaching liquid.


Bring brown sugar and water to a boil in a medium saucepan. Boil until the liquid is reduced by one third. Reduce to a simmer. Carefully place the poached apples into the syrup. Gently shake the pan to coat the apples with the syrup. Cook for 5 minutes. Using a slotted spoon remove the apples from the syrup and set aside.


TO SERVE:
Cut the loaf into 1-inch-thick slices. Pile several apple slices on the slices and spoon several tablespoons of syrup over the apples and around the loaf. Garnish with a generous dollop of vanilla ice cream and serve immediately.