Caramel Pear Teabread
I love baking with Autumn fruits, and I bought some pears before we went on holiday to try out this recipe, another one from my friend's American mil. I think the US has a much better range of ideas for baking with fruit than we do in the UK.
I love tea breads of any kind, so one with pears, especially salted caramel pears, was a 'must bake'.
It's a typical teabread mixture with added pears, and then a streusel topping.
For the pears:
In a large saucepan melt 30g butter and add 450g diced pears and mix together. Add 2 tbspn muscovado sugar, 1/2 tspn salt and 2 tbspn double cream. Stir together gently, then cook on a low heat till lightly golden. Watch the pan as the pears will be bitter if they burn. Take off the heat and cool.
For the cake:
Preheat oven 180C/gas4
Grease a 900g loaf tin well.
In a bowl put 200g plain flour, 1 tspn bicarbonate of soda, 1 tspn baking powder, pinch salt, 1/2 tspn cinnamon, 1/4 tspn allspice, 1/4 tspn ground ginger, and a pinch of nutmeg and mix together.
In another bowl put 2 tbspn [30g] melted butter, 170 ml milk, 1 beaten egg and 65g muscovado sugar. Add the flour mixture to this and mix together gently, but don't overmix. Gently fold in the pears.
For the streusel:
Put 30g oats, 2 tbspn plain flour, 3 tbspn light muscovado sugar, 1/4 tspn cinnamon and pinch salt. Cut 60g butter into pieces and rub in - don't make the crumbs too fine, leave it a bit clumpy.
Sprinkle the streusel over the cake mixture and bake for 45-50 mins.
Leave to cool on a wire rack.
As you can see, I didn't dice the pears too small as I wanted them in chunks. The tea bread has a lovely moist, spicy flavour with a touch of salted caramel and the soft pears. Then you have the texture of the streusel. A good recipe for using pears, which is slightly different from the norm.
I love tea breads of any kind, so one with pears, especially salted caramel pears, was a 'must bake'.
It's a typical teabread mixture with added pears, and then a streusel topping.
For the pears:
In a large saucepan melt 30g butter and add 450g diced pears and mix together. Add 2 tbspn muscovado sugar, 1/2 tspn salt and 2 tbspn double cream. Stir together gently, then cook on a low heat till lightly golden. Watch the pan as the pears will be bitter if they burn. Take off the heat and cool.
For the cake:
Preheat oven 180C/gas4
Grease a 900g loaf tin well.
In a bowl put 200g plain flour, 1 tspn bicarbonate of soda, 1 tspn baking powder, pinch salt, 1/2 tspn cinnamon, 1/4 tspn allspice, 1/4 tspn ground ginger, and a pinch of nutmeg and mix together.
In another bowl put 2 tbspn [30g] melted butter, 170 ml milk, 1 beaten egg and 65g muscovado sugar. Add the flour mixture to this and mix together gently, but don't overmix. Gently fold in the pears.
For the streusel:
Put 30g oats, 2 tbspn plain flour, 3 tbspn light muscovado sugar, 1/4 tspn cinnamon and pinch salt. Cut 60g butter into pieces and rub in - don't make the crumbs too fine, leave it a bit clumpy.
Sprinkle the streusel over the cake mixture and bake for 45-50 mins.
Leave to cool on a wire rack.
As you can see, I didn't dice the pears too small as I wanted them in chunks. The tea bread has a lovely moist, spicy flavour with a touch of salted caramel and the soft pears. Then you have the texture of the streusel. A good recipe for using pears, which is slightly different from the norm.
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