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Holly Thorn House Bed and Breakfast Inn

Whitehouse Station, New Jersey

Specialty Recipe

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

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
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.

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