Poached Pear Loaf

So, hands up, I admit that this post was meant to go up on Thursday and it is now Saturday night, and I’m two glasses of wine in. I could say this is late up due to having a large workload, which is true, but we both know that I am not very good at this “working from home” situation.

I was thinking the other day back to when I worked at a restaurant in Wellington. I used to make this bread and butter pudding, with caramelised poached pears, and I remembered how bloody good those poached pears where. I have also been semi into loaves recently, so thought “why not put them together”. The result was this delicious Poached Pear Loaf.

If isn’t often that I have any leftover wine, especially with being stuck in lockdown, but surprisingly had some so decided to poach up those pears, bake this loaf and then dig in. Benefits of the boyfriend not liking fruit, I got the whole loaf to myself. I need to bake with fruit more often!

Poached Pear Loaf

Ingredients

Poached Pears

  • 3 Pears, peeled and cored
  • 300ml White Wine
  • 300ml Water
  • 1 cup Sugar

Batter

  • 2 cups Flour
  • 1Tbsp Baking Powder
  • ½ tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 ½ tsp All Spice
  • 1 tsp Nutmeg
  • ¾ tsp Salt
  • 1 cup Caster Sugar
  • 1/3 cup Light Brown Sugar
  • 1 ½ tsp Vanilla Essence
  • 3 Eggs
  • 2/3 cup Milk

Directions

  • Heat the pears, water, sugar and wine until boiling, then simmer for 30 minutes. Remove pears from liquid and allow to cool. Reserve liquid.
  • Preheat oven to 180ºc. Grease and line a loaf pan with parchment paper.
  • In a large bowl, beat the butter and sugar together until fluffy. Add the eggs and vanilla extract, beat until combined.
  • Sift in the flour, baking powder, baking soda, salt and spices. Alternate adding the dry ingredients and milk to the sugar/egg mixture. Fold until just combined.
  • Pour the batter into the loaf pan, then place the pears bottom side down in the batter. Bake for 50-60 minutes hour.
  • Remove loaf from oven, and  the loaf is still hot, spoon 4-5 tbsps of the reserved poaching liquid over the loaf.
  • Allow to cool completely before removing from loaf tin.

 

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