Name: Pear-Nut Bread
Ingredients: 1 cn (16 oz) Bartlett pear halves; 2 1/2 All purpose flour; 1/2 c Granulated sugar; 1 tb Baking powder; 1 ts Salt; 1/8 ts Nutmeg; 1/4 c Vegetable oil; 1 lg Egg; beaten; 2 ts Grated orange rind; 1/2 c Chopped walnuts; 1 c Sifted powdered sugar; 1 tb Orange juice; (up to 2)

Is there a voice in weeping? Does weeping speak? In what language doth it utter its meaning? Why, in that universal tongue which is known and understood in all the earth, and even in heaven above. When a man weeps, whether he be a Jew or Gentile, Barbarian, Scythian, bond or free, it has the same meaning in it. Weeping is the eloquence of sorrow. It is an unstammering orator, needing no interpreter, but understood of all. Is it not sweet to believe that our tears are understood even when words fail? Let us learn to think of tears as liquid prayers, and of weeping as a constant dropping of importunate intercession which will wear its way right surely into the very heart of mercy, despite the stony difficulties which obstruct the way. My God, I will 'weep' when I cannot plead, for thou hearest the voice of my weeping.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains			1	Servings

INGREDIENTS

1	cn	(16 oz) Bartlett pear halves
2 1/2		All purpose flour
1/2	c	Granulated sugar
1	tb	Baking powder
1	ts	Salt
1/8	ts	Nutmeg
1/4	c	Vegetable oil
1	lg	Egg; beaten
2	ts	Grated orange rind
1/2	c	Chopped walnuts
1	c	Sifted powdered sugar
1	tb	Orange juice; (up to 2)

INSTRUCTIONS

Drain pears, reserving syrup; reserve 1 pear half for topping. Process
remaining pears halves in blender or food processor until smooth; transfer
to 1 cup measure. Add as much of the reserved syrup as needed to make 1
cup. Mix flour, granulated sugar, baking powder, salt, and nutmeg in large
bowl. Mix pear puree, oil, egg and orange rind in med. bowl. Add to flour
mixture; stir just until moistened. Fold in walnuts; batter will be stiff.
Spoon into greased 8 1/2x 4 1/2 pan. Cut reserved pear into 6 slices;
arrange crosswise in a row on top of batter. Bake 350* 50 to 55 minutes or
until a tooth pick inserted near the middle comes out clean. Cool in pan on
wire rack 5 minutes.
In a small bowl, mix powdered sugar and as much orange juice as needed to
make thin, smooth glaze. Remove from pan; spoon glaze on top of bread. Cool
completely on wire rack. Wrap bread in aluminum foil: let stand over night
before slicing.
Posted to recipelu-digest Volume 01 Number 631 by "Pauline J.Pelletier"
<pjpellet@turbont.net> on Jan 29, 1998

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”