Pear Maple And Pecans Loaf Recipes

PEAR MAPLE AND PECANS LOAF

Steps:

• Preparation of the loaf : In a bowl, mix flour, baking powder, cardamom, nutmeg, clove and salt. Set aside.
• In a large bowl, with an electric mixer, beat butter until creamy. Add brown sugar and maple syrup and beat for 2 minutes or until the mixture has rised. Add eggs, one at a time, beating well after each addition. Incorporate dry ingredients to the mixture of butter and mix until the mixture is homogeneous. Incorporate pears and ½ cup of pecans by folding delicately. Pour the dough in a loaf pan with parchment paper or (butter it and add flour). Sprinkle with the remaining pecans.
• Cook in a preheated oven of 350 F for about 1 hour or until the top of the loaf is golden and a toothpick inserted in the center comes out clean. (If pecans tend to grill too fast, cover the top of the loaf with aluminium paper without stretching.) Put the loaf pan on a rack and let cool 15 minutes. Remove the loaf from the pan and put it on the rack and let cool completely. Put a waxed paper under the rack.
• Preparation of the glaze : In a small bowl, mix icing sugar, maple syrup and water (if needed, add a little bit more water for the glaze to be a little more runny) Put the glaze in an hermetic sealable bag and cut a corner. Garnish the loaf with the glaze. (you can prepare the loaf in advance and put it in an hermetic container. It will be good up to 1 week at room temperature).

MAPLE PEAR, PECAN & MASCARPONE ROULADE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 30 x 24cm swiss roll tin and line with baking parchment. Put the eggs, vanilla and both sugars in a large bowl, and beat with an electric whisk for 5 mins, or until thickened and doubled in volume. The beaters should leave a thick trail when lifted out of the mixture.
• Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar. Roll up from a longer end, along with the parchment, then leave to cool.
• Toss the pears with the lemon juice in a bowl, then tip into a sieve set over a bowl to drain off any excess liquid. Beat together the mascarpone, double cream and 3 tbsp of the maple syrup until thick and spoonable. Tip the pecans into a food processor and blitz until finely chopped, then spread out on a large sheet of baking parchment.
• When the sponge is completely cool, unroll and drizzle over the remaining maple syrup. Spread with three-quarters of the mascarpone mixture, then scatter over the pears and roll up again tightly. Spread the remaining mascarpone all over the outside of the roulade, then swiftly roll in the chopped pecans. Cut into thick slices and serve with an extra drizzle of maple syrup, if you like.

PECAN PEAR BREAD

Steps:

• In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon zest. , Spread into a greased 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.