dimanche 28 octobre 2007

Spicy Pear Loaf

The brilliantly funny comedian, Eddie Izzard http://www.eddieizzard.com/, says something like "Pears are gorgeous little beasts but they are ripe for half an hour and you're never there to see it. They are either rocks or they're mush."

I have found this to be true but in fall we stand a good chance of actually having edible pears.

Pears come in a variety of shapes, tastes, colours and textures. The most commonly found varieties at my marché in Paris were: Williams, Comice, Conférence, Anjou and Bosc.

I don't have a preference and tend to choose by what looks best and seems most suited to what I plan to make. This delicious recipe is adapted from “Cake aux poires très épicé”, Saveurs N° 156 Sept. – Oct. 2007.

Spicy Pear Loaf
Makes 1 loaf (23x13 cm/9x5-in)

150 g (125 mL/1 cup) all-purpose flour
50 g (2oz) ground almonds
130 g (125 mL/1 cup) Demerara or light brown sugar
5 mL (1 tsp) baking powder
7.5 mL (1-1/2 tsp) cinnamon
7.5 mL (1-1/2 tsp) ground ginger
5 mL (1 tsp) ground cardamom
1.25 mL (1/4 tsp) ground cloves
1.25 mL (1/4 tsp) freshly ground nutmeg
2.5 mL (1/2 tsp) salt
115 g (4 oz) butter, melted
5 mL (1 tsp) vanilla
3 eggs
2 pears, peeled, core and stem removed, diced

Preheat oven to 180°C (350°F).

In large bowl, blend flour, almonds, sugar, baking powder, spices and salt. Stir in melted butter and vanilla. Beat in eggs one at a time. Fold in diced pears. Pour batter into buttered loaf pan. Bake for 45-55 minutes or until loaf springs back when lightly touched in center. Let cool for 10 minutes, loosen sides with knife and remove from pan.

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