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Poached Pear Loaf

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  • Yields

    8 servings

  • Ease of preparation

    Medium

Ingredients

Poached pears

  • 1 x 750 ml bottle Zinfandel wine or other red wine
  • 1 cup (240 ml) honey
  • 1 cinnamon stick
  • 1 teaspoon (5 ml) whole cloves
  • 2 star anise
  • 3 Bartlett pears, peeled with stems intact
  • 2 tablespoons (30 ml) lemon juice

Molasses loaf

  • 2 ½ cups (600 ml) flour
  • 1 teaspoon (5 ml) baking soda
  • 2 teaspoons (10 ml) baking powder
  • ½ teaspoon (2.5 ml) salt
  • ½ cup (120 ml) brown sugar
  • ½ cup (120 ml) olive oil
  • 2 eggs
  • 2/3 cup (160 ml) molasses
  • ½ cup (120 ml) milk

Directions

To make poached pears

  1. Add wine, honey, cinnamon, cloves, and star anise to a saucepan. Heat on medium, stirring, until it starts to simmer.
  2. Add pears and bring to a low boil. Reduce heat and simmer 30 minutes, or until pears are tender but not mushy.
  3. Remove pears from saucepan using a slotted spoon and let cool.
  4. Boil poaching liquid until it reduces to a thick syrup. Remove from heat. Add lemon juice and stir in.

To make loaf

  1. Mix together flour, baking soda, baking powder, and salt.
  2. In a separate bowl, whisk together brown sugar, olive oil, and eggs. Add molasses and milk and mix in.
  3. Make a well in the middle of the flour mixture and slowly pour in molasses mixture, then stir to combine.

To finish

  1. Preheat oven to 350 F (175 C).
  2. Pour loaf mixture into a greased loaf pan to 2/3 full. Press a pear into the mixture stem-side up. Distribute the other 2 pears evenly through the loaf. Bake for 30 minutes.
  3. Remove from oven and cover top of loaf pan with foil. Bake a further 20-30 minutes, or until a toothpick inserted in the centre comes out clean.
  4. Heat the poaching syrup. Cut loaf into slices. Plate slices and pour syrup over top.
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