4 Bosc Pears, peeled, cut in 1/2 and seeds removed
2 C Balsamic Vinegar
2 C Agave Syrup
1 Stick Cinnamonhttp://chefenfuego.com/wp-admin/post.php?post=410&action=edit#edit_timestamp
Pinch of Kosher salt
In a deep sided pot large enough pears. Pour in vinegar and reduce by 1/3. Add syrup, cinnamon stick and pears. Poach over low heat for 20 minutes.
Allow to cool slightly. Serve over ice cream.
2 cups All-Purpose Flour Preheat oven 350
1 C pumpkin puree
1 tbaking soda
1 t baking powder
1 ½ t cinnamon
½ teaspoon ground ginger
½ t ground clove
½ t nutmeg
½ t Kosher Salt
1 C canola oil
1 1/2 C light brown sugar
½ C toasted and chopped walnuts
½ C Spiced Rum
1 C golden raisins
Soak raisins in rum for 30 minutes, then drain.
In one bowl, mix flour, baking soda, baking powder, cinnamon, ginger, clove, nutmeg and salt. In second bowl, whisk oil, eggs, and pumpkin puree, and sugar to combine. Whisk in ½ dry mix to combine. Add remaining dry mix and raisins and chopped walnuts. Mix well.
Grease two 9.5” cake pans and line bottom of each pan with parchment paper. Spray top of parchment with additional pan spray. Evenly divide batter into pans. Bake in middle rack ov oven for 25 to 30 minutes or until the top of the cakes quickly spring back when touched.
Allow cakes to cool before removing from pans.
Frost cake with basic cream cheese frosting.