Cooking in the Florida Heat

Cooking in the Florida Heat
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Monday, May 2, 2011

Orange Glazed Pear Pecan Breakfast Bread

Orange-Glazed Pear-Pecan Breakfast Bread
I’ve been so busy I didn’t notice that I had pears that needed to be used, and soon! The first thing that came to mind was bread… mmmmm….fresh, warm, moist, glazed bread! Perfect with a poached egg, a cup of orange juice and hot coffee. This is so easy to create and you can do it in your food processor.

16 oz fresh Bartlett pears, peeled & cored plus one extra pear
1 tablespoon Lyle’s Golden Syrup
1/4 cup vegetable oil
1 large egg
1 tablespoon Grated Orange Zest
1 1/2 cups All Purpose Flour
1 cup Whole Wheat Flour
3/4 cup Pure Cane Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/4 teaspoon Ground Allspice
1 cup Chopped Pecans
3 tablespoons Orange Juice
1 oz Cream Cheese
1 cup Confectioners’ Sugar

Preheat oven to 350 °F.
Cut a piece of parchment paper to fit the bottom of a greased 9” x 5” baking pan. Peel and slice the extra Bartlett pear into thin slices and place those slices on the parchment paper to cover the bottom of the cake pan. Reserve any extra pieces.

Peel and core three Bartlett pears (16 oz) and put them into the food processor and puree. Mix pureed pears with the Lyle’s Golden Syrup, vegetable oil, egg and orange zest.

Sift together all purpose flour, whole wheat flour, sugar, baking powder, salt and ground allspice. Stir flour mixture into pear mixture. Toss the pecans and any leftover thin slices of pear into the mixture and stir lightly to incorporate. Pour mixture over the pear slices in the bread pan and bake for 50 to 55 minutes until an inserted toothpick comes out clean.

Blend orange juice, cream cheese and confectioners’ sugar together until smooth. Turn cake pan over and let the loaf slide out onto a plate with the parchment paper now on top. Gently peel it off and you’ll find the pears in place on top of the bread. Drizzle the glaze over the bread and serve.

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