Diana's Desserts - www.dianasdesserts.com

Bosc Pear Bread with Walnut Butter

Servings: Makes 1 Loaf and 1 1/2 Cups Walnut Butter
A moist, dense tea bread, filled with pieces of ripe Bosc pears (Anjou pears may be substituted) and topped with pears and honey glaze. Top slices with Maple Walnut Butter.

2 large eggs
3/4 cup canola oil
1 cup granulated sugar
1 tsp. vanilla extract
1 Bosc or Anjou pear, cored and grated
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 cup walnuts chopped plus 1/2 cup walnuts chopped for garnish
1 Bosc or Anjou pear, cored and sliced for top garnish
1/4 cup honey for glaze (optional)

Preheat over to 350 degrees F (180 C). Grease a 8 x 4-inch metal loaf pan, or a 9 x 5-inch loaf pan.

Beat together until light and fluffy: eggs, oil and sugar. Add vanilla and grated pear. In a second bowl blend the dry ingredients: flour, soda, baking powder, salt, cinnamon and walnuts. Add the flour mixture to the wet ingredients, stirring to just moisten. Spoon into the prepared pan. Arrange pear slices on top and sprinkle with 1/4 cup walnuts.

Bake 50-60 minutes or until a cake tester comes clean. Cool 15 minutes before removing from pan.

Brush with honey, if desired. Serve with Maple Walnut Butter.

Makes 1 loaf.

Maple Walnut Butter

1 cup maple syrup
1 cinnamon stick
1 1/2 sticks (6 ounces/170g) unsalted butter, melted
1/2 cup walnuts, chopped

In a small saucepan boil syrup with whole cinnamon stick 8-10 minutes until the syrup has reached soft ball stage. Remove from heat and remove the cinnamon. Whisk in butter until opaque and thickened. Stir in walnuts. Chill to firm.

Makes approximately 1 1/2 cups.

Always be sure to use ripe pears.

Source: DianasDesserts.com
Date: June 4, 2002