| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | 16 oz Bartlett pear halves | |
| 2 1/2 | All purpose flour | |
| 1/2 | c | Granulated sugar |
| 1 | T | Baking powder |
| 1 | t | Salt |
| 1/8 | t | Nutmeg |
| 1/4 | c | Vegetable oil |
| 1 | Egg, beaten | |
| 2 | t | Grated orange rind |
| 1/2 | c | Chopped walnuts |
| 1 | c | Sifted powdered sugar |
| 1 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 3255
Calories From Fat: 871
Total Fat: 100.6g
Cholesterol: 186mg
Sodium: 3870mg
Potassium: 723.2mg
Carbohydrates: 553.4g
Fiber: 12.5g
Sugar: 304.2g
Protein: 47.7g