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Pears and Tapestry
Del Gish
Buy This Art Print At AllPosters.com
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.
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