Monday, June 18, 2007

Pear Tea Bread with Lemon Glaze

1 can (16 oz) of Barlett pear halves, undrained.
2 1/2 c. flour
1/2 c.sugar
1 Tb. baking powder
1 tsp. salt
1/8 tsp. ground cardamon
1/4 c. corn oil
1 egg slightly beaten
2 tsp. grated lemon peel
1/2 c. chopped pecans
Lemon Glaze

Drain pears and save syrup.
Set aside one pear for garnish.
Puree remaining pears.
Add pear syrup to pureed pears to equal one cup.
Lightly stir flour, sugar, baking powder, salt and cardamon.
Combine pureed pear mixture with oil, egg and lemon peel;
stir into the dry ingredients.
Pour into a greased 9 x 5 inch loaf pan.
Slice reserved pear into sixths; arrange slices on top.
Bake in preheated 350 degree oven for 50 - 55 minutes,
or until bread tests done.
Let cool in pan for 5 minutes; turn out on wire rack
and sppon Lemon Glaze on top.
Cool completely; wrap in foil and let stand overnight.


1/2 c. confectioners' sugar
1 Tb. fresh lemon juice

Blend the two ingredients to make a thin glaze.