My Mother gave each of us the gift of her time, one on one in the kitchen. Mom taught all five of us how to create our own "specialty" item. It's a tradition that we've passed down to our own children. When my sisters and brother and I get together and cook there is so much laughter. When we put our specialties together we have a complete, delicious meal and warm, wonderful memories of our Mother. She gave us the gift of love, laughter, the joy of creating and cooking and then sharing it with others. There are no words to describe how much she is missed, how much she is loved.
16 oz Fresh Bartlett Pears, peeled & cored, Plus One Extra Pear
1 tablespoon Lyle’s Golden Syrup
¼ cup vegetable oil
1 large egg
1 tablespoon Grated Orange Zest
1½ cups All Purpose Flour
1 cup Whole Wheat Flour
¾ cup Pure Cane Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
¼ teaspoon Ground Allspice
1 cup Chopped Pecans
3 tablespoons Orange Juice
1 oz Cream Cheese
1 cup Confectioners’ Sugar
No nutrition information available
Preheat oven to 350 °F.
Cut a piece of parchment paper to fit the bottom of a greased 9” x 5” baking pan. Peel and slice the extra Bartlett pear into thin slices and place those slices on the parchment paper to cover the bottom of the cake pan. Reserve any extra pieces.
Peel and core three Bartlett pears (16 oz) and put them into the food processor and puree. Mix pureed pears with the Lyle’s Golden Syrup, vegetable oil, egg and orange zest.
Sift together all purpose flour, whole wheat flour, sugar, baking powder, salt and ground allspice. Stir flour mixture into pear mixture. Toss the pecans and any leftover thin slices of pear into the mixture and stir lightly to incorporate. Pour mixture over the pear slices in the bread pan and bake for 50 to 55 minutes until an inserted toothpick comes out clean.
Blend orange juice, cream cheese and confectioners’ sugar together until smooth. Turn cake pan over and let the loaf slide out onto a plate with the parchment paper now on top. Gently peel it off and you’ll find the pears in place on top of the bread. Drizzle the glaze over the bread and serve.