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Poached Pear Lager Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 17 Apr 2018 18:08:59 -0700
v118.n015.1
* Exported from MasterCook *

                         Bread, Poached Pear Lager

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Alcohol                         Bread
                 Bread-Bakers Mailing List       Desserts
                 Fruit                           Low Fat
                 Posted                          Side Dish

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Poach pears:
   3        medium-firm  Bartlett Pears
   4               cups  water -- (940 ml)
   2        tablespoons  lemon juice
   2               cups  granulated sugar -- (400 g)
                         Bread:
      3/4           cup  light brown sugar -- (150 g)
      1/2           cup  unsalted butter -- softened, (113 g)
   2                     eggs
      1/2           cup  sour cream -- (4 oz.)
   1 3/4            cup  all-purpose flour -- (210 g)
   1           teaspoon  baking powder
   1           teaspoon  baking soda
      1/2      teaspoon  salt
      1/2           cup  lager -- (120 ml)
                         Glaze:
   1                cup  powdered sugar -- (125 g)
   2        tablespoons  lager

Yields one 9x5" loaf

Peel pears leaving the stems intact and cut the bottoms flat so that 
they stand upright. Combine the water, lemon juice and sugar in a 
saucepan and bring to a boil; add the pears and cook until just 
tender, about 20 minutes. Remove from pan and drain on paper towels.

Preheat oven to 350F. Spray a 9x5" loaf pan with flour-based baking 
spray or grease and flour pan.

Cream the brown sugar and butter in a large bowl; add the eggs one at 
a time. Mix in the sour cream. In a separate bowl combine the flour, 
baking powder, soda and salt. Add the flour mixture alternately with 
the lager beginning and ending with flour. Pour mixture into the 
prepared loaf pan and level the top with a spatula. Stand pears 
upright in the batter. Bake for 40-50 minutes, or until the bread is 
golden brown and springs back when pressed. If you're not sure if the 
bread is done, test it with a skewer. When the bread is done the 
skewer will come out with a few moist crumbs clinging to it. Let 
bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool.

Combine in a small bowl using a whisk. Mixture should be thick and 
fall in a ribbon from a spoon. Drizzle the glaze over the bread and 
let stand until set, about 30 minutes. Cut bread into slices using a 
serrated knife. Serve.

Store leftovers in the refrigerator. Slices can be warmed in the 
microwave for 20 seconds.

Note: The bread will puff up over the pears as it bakes.  One of my 
pears started to lean mid-bake so I opened the oven door and 
carefully straightened it by the stem, which set everything right again.
After the pears are poached allow them to drain on paper towels. 
Place them upright in the bread batter in the loaf tin.

Even though the pears spent some time swimming in liquid, I decided 
to wrap their woody stems with aluminum foil just in case they wanted 
to burn in the oven. You may want to do the same.

The glaze and poached pears will satisfy your sweet tooth without 
overwhelming it.

S(Internet address):
   "<http://www.sprinklebakes.com/2016/12/gift-this-poached-pear-lager-bread.html>"
Yield:
   "16 to 18 slices"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 300 Calories; 8g Fat (24.1% 
calories from fat); 3g Protein; 55g Carbohydrate; 1g Dietary Fiber; 
45mg Cholesterol; 195mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : 2018 - 0303