Poached Pear Olive Oil Bread
The sweet, tender pears paired with the flavorful olive oil cake is perfection. And if you’ve never tried an olive oil cake, the olive oil is very subtle and delicious.
- 4 cup water
- 1.5 tsp all-purpose flour (for brushing on the pears)
- 3 small whole Bosc pears
- 2 cup granulated sugar
- Preheat oven to 350°.
- Bring 4 cups water and granulated sugar to a boil in a medium saucepan. Add the pears; reduce heat to medium, and cook at a medium-low boil for 5 minutes or just until pears start to soften. Remove pears from pan; cool slightly. Trim the bottom off of each pear so that it is about the height of a 9 x 5–inch loaf pan. Lightly brush flour over the bottom ?rds of each pear.
Olive Oil Batter
- 0.75 tsp fine sea salt
- 1 Tbsp baking powder
- 1.5 cup all-purpose flour
- 1 lemon's finely grated zest and freshly squeezed juice
- 0.33 cup melted unsalted butter
- 0.75 cup extra-virgin (good tasting) olive oil
- 0.75 cup granulated sugar
- 4 large eggs
- non-stick baking spray
- Using your electric mixer fitted with the paddle attachment, combine the eggs and sugar and beat on high speed for about 3 minutes. Drizzle in the olive oil and melted butter and continue to mix. Fold in the lemon zest and juice.
- In a separate bowl, mix together the flour, baking powder and salt. Gradually add the dry ingredients into the wet egg mixture and mix until evenly combined, scraping down the sides of the bowl with a rubber spatula if needed.
- Spray your baking pan with non-stick baking spray. Arrange your pears (brushed with the flour) in the baking loaf pan and carefully pour in the batter.
- Bake at 350° for about 60 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs clinging. Cool for about 20 minutes in pan on a wire rack. Carefully remove from pan and allow to cool completely on wire rack. Slice and serve immediately.
For the full post, visit Hip Foodie Mom.