* 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"
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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