Name: Gingered Pear And Currant Breads
Ingredients: 2 1/2 c All-purpose flour; 1 1/2 ts Double-acting baking powder; 1/2 ts Salt; 3/4 ts Cinnamon; 2 c Finely chopped peeled and cored firm-ripe; (about 3); ; pears; 2 tb Fresh lemon juice; 1 Stick unsalted butter; softened (1/2 cup); 1 c Firmly packed light brown sugar; 1 ts Vanilla; 2 lg Eggs; 1/3 c Finely chopped crystallized ginger; 3/4 c Dried currants

Imagine a father who claims to love his children but takes no action to stop them from becoming drug addicts or prostitutes. Or imagine seeing a brother in Christ walking alone heading straight toward quicksand, but you say nothing and walk away in silence. This isn’t genuine love; it’s apathy. It is not loving one’s neighbor as oneself; it is not loving as Jesus loved. Yet this is what we are like when we refuse to correct a wayward believer, to reprove sinful behavior, or to warn others of false teachers.

Alexander Strauch

CATEGORY	CUISINE	TAG	YIELD
Eggs		December 19	1	servings

INGREDIENTS

2 1/2	c	All-purpose flour
1 1/2	ts	Double-acting baking powder
1/2	ts	Salt
3/4	ts	Cinnamon
2	c	Finely chopped peeled and cored firm-ripe; (about 3)
		; pears
2	tb	Fresh lemon juice
1		Stick unsalted butter; softened (1/2 cup)
1	c	Firmly packed light brown sugar
1	ts	Vanilla
2	lg	Eggs
1/3	c	Finely chopped crystallized ginger
3/4	c	Dried currants

INSTRUCTIONS

Into a bowl sift together the flour, the baking powder, the salt, and the
cinnamon. In a small bowl toss together the pears and the lemon juice. In a
large bowl with an electric mixer cream the butter with the brown sugar and
beat in the vanilla and the eggs, 1 at a time. Add the ginger and the pear
mixture and beat the mixture until it is combined well. Beat in the flour
mixture and beat the mixture until it is just combined. Stir in the
currants, divide the batter among 4 buttered and floured loaf pans, each 5
3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated
350F. oven for 40 to 45 minutes, or until they are pale golden and a tester
comes out clean. Remove the breads from the pans and let them cool, right
sides up, on a rack. The breads keep, wrapped well in plastic wrap and
foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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