1 cn (16 oz) Bartlett pear halves
2 1/2 All purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1 ts Salt
1/8 ts Nutmeg
1/4 c Vegetable oil
1 lg Egg; beaten
2 ts Grated orange rind
1/2 c Chopped walnuts
1 c Sifted powdered sugar
1 tb Orange juice; (up to 2)
Drain pears, reserving syrup; reserve 1 pear half for topping. Process
remaining pears halves in blender or food processor until smooth; transfer
to 1 cup measure. Add as much of the reserved syrup as needed to make 1
cup. Mix flour, granulated sugar, baking powder, salt, and nutmeg in large
bowl. Mix pear puree, oil, egg and orange rind in med. bowl. Add to flour
mixture; stir just until moistened. Fold in walnuts; batter will be stiff.
Spoon into greased 8 1/2x 4 1/2 pan. Cut reserved pear into 6 slices;
arrange crosswise in a row on top of batter. Bake 350* 50 to 55 minutes or
until a tooth pick inserted near the middle comes out clean. Cool in pan on
wire rack 5 minutes.
In a small bowl, mix powdered sugar and as much orange juice as needed to
make thin, smooth glaze. Remove from pan; spoon glaze on top of bread. Cool
completely on wire rack. Wrap bread in aluminum foil: let stand over night
before slicing.
Yields
1 Servings