Poire I
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Gillette, Susan
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Gingered Pear and Currant Breads



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"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."

~ James Beard

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  Del Gish - Pears and Tapestry
Pears and Tapestry
Del Gish
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Gingered Pear and Currant Breads
 Gourmet December 1990

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 cups finely chopped, peeled, and
cored firm-ripe pears (about 3)
2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1/3 cup finely chopped crystallized ginger
3/4 cup dried currants

Into a bowl sift together the flour, baking powder, salt and cinnamon.
Into a small bowl toss together the pears and the lemon juice.
In a large bowl with an electric mixer cream the butter with the brown
sugar and beat in the vanilla and the eggs, one at a time. Add the ginger
and the pear mixture and beat the mixture until it is combined well. Beat
in the flour mixture and beat the mixture until it is just combined. Stir in
the currants, divide the batter among 4 buttered and floured loaf pans,
each 5 3/4-by-3 1/4-by-2 inches, and bake the breads in the middle of
a preheated 350-degree F. oven for 40 to 45 minutes, or until they are
pale golden and a tester comes out clean. Remove the breads from the
pans and let them cool, right sides up, on a rack.
The breads keep, wrapped well in plastic wrap and foil, chilled for
1 week or frozen for 1 month. Makes 4 small loaves.

Featured Archive Recipes:
Caramelized Pears and Fresh Ginger Cake
Poached Pears in Red Wine Sauce
Three Pear Condiments
Triple Ginger Loaf


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