Reading: Pear Perfection

Pear Perfection

This Poached Pear and Ginger Loaf is the dessert your holiday table deserves. 

Pears are extremely versatile, full of flavour and their unique taste and texture make it the ultimate addition to any holiday baking.  This Poached Pear and Ginger Loaf also happens to be ultra aromatic while it bakes thanks to its enchanting combination of spices.  Think of it like a relaxing aromatherapy session before the chaos of holiday hosting. Don’t let the pictures fool you!  It also happens to be easy to make once you’ve gathered all your ingredients.  The resulting dessert is deeply spiced, not overly sweet and guaranteed to be a new favourite for everyone. Be sure to have your guests gather around while you slice into your loaf to share in the delight, or enjoy alone with a scoop of ice cream. 

 Poached Pears:

1 litre ginger beer

1/3 cup granulated sugar

2 cinnamon sticks

1/2 tsp ground nutmeg

4 cardamom pods or  (1/2 tsp ground cardamon)

3 firm Bosc pears, peeled

Orange peels

Ginger Loaf:

3/8 C (170 grams) unsalted butter, softened

1 C (367 grams) firmly packed light brown sugar

1 large egg

1/4 C dark molasses

1 teaspoon vanilla extract

1 3/8C  all-purpose flour

2 teaspoons ground ginger*

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1/4 cup whole milk

1/4 cup sour cream

Equipment:


Hamilton Beach Hand Mixer

To Poach Pears:

Preheat the oven to 400 degrees.

Peel pears and place whole into an 8 x 8 oven-proof dish.

Put the ginger beer, cinnamon sticks, cardamom, orange peel, and sugar into a small sauce pan and heat until sugar dissolves. 

Drizzle poaching liquid over pears and cover with foil.

Bake for 20 minutes or until soft.

Note:  Baking time may vary depending on the ripeness of your pears.  Firmer pears may require up to 30-40 minutes of cooking.  We want pears that are tender, but still able to hold their shape.  If you’re only serving to adults you can mix up this recipe using wine instead of ginger beer. 

To Bake Ginger Loaf:

Preheat over to 325 degrees. Line a loaf pan with parchment paper or buttered and lightly floured. 

Place butter and brown sugar into a bowl. Using Hamilton Beach hand mixer blend ingredients until fluffy.   Add eggs, one at a time,  continue to mix until full incorporated. 

Once combined add molasses, vanilla, milk and sour cream mix on a low speed until mixture is blended. 

In a medium bowl, whisk together remaining dry ingredients.  Gradually add dry ingredients mixture to wet mixture 

Spread a thick layer of batter into the bottom of the prepared loaf pan.  Place three poached pears upright, spacing evenly. Add remaining mixture to the pan, covering 1/2 to 3./4 up the pears.   

Cook for 1 hour and 20 minutes or until you can insert and remove a clean toothpick.  Depending on your oven you might want to add tinfoil halfway through baking to prevent excessive browning. 

 Let cool in pan for 15 minutes before removing and placing on a cooling rack to fully cool before eating. 

Post brought to you in partnership with Hamilton Beach. Love of impressing guests completely our own.