| 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”