I often poach pears in winter months because it’s a warming kind of thing to do. I like to sit on a stool right beside the stove with a book in one hand and a stirring spoon in the other. The cook time varies with the firmness of the fruit, but on average it’s 30-ish minutes of reading and spiced pear aromatherapy. There are worse ways to spend half an hour, I tell ya!
I’ve used poached pears in cakes before but I’ve never used them in quick bread recipes. I adore fruit desserts so I was pretty optimistic about this pear-lager version. It’s nice. The batter is less sweet than cake and nuanced with lager flavor. The glaze and poached pears will satisfy your sweet tooth without overwhelming it.
I have little direction for you when it comes to choosing lager. Perhaps use one that you enjoy drinking, or one that tips to the sweet side.
After the pears are poached allow them to drain on paper towels. Place them upright in the bread batter in the loaf tin.
Even though the pears spent some time swimming in liquid, I decided to wrap their woody stems with aluminum foil just in case they wanted to burn in the oven. You may want to do the same.
The bread will puff up over the pears as it bakes. One of my pears started to lean mid-bake so I opened the oven door and carefully straightened it by the stem, which set everything right again.
This is one of my favorite new recipes of the season. I’m certain that it will be in heavy rotation in my kitchen. It’s an unusual beauty and so delicious. I can’t wait to share some loaves as gifts, and I can’t wait to eat it on Christmas morning!
Want more giftable goodies?
Last year’s eighteenth day advent recipe was
Poached Pear Lager Bread
- 9×5 inch loaf pan
- 3 medium-firm Bartlett Pears
- 4 cups 940 mlwater
- 2 tablespoons lemon juice
- 2 cups 400 g granulated sugar
- 3/4 cup 150 g light brown sugar
- 1/2 cup 113 g unsalted butter, softened
- 2 eggs
- 1/2 cup 4 oz. sour cream
- 1 3/4 cup 210 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 120 ml lager
- 1 cup 125 g powdered sugar
- 2 tablespoons lager
- Peel pears leaving the stems intact and cut the bottoms flat so that they stand upright. Combine the water, lemon juice and sugar in a saucepan and bring to a boil; add the pears and cook until just tender, about 20 minutes. Remove from pan and drain on paper towels.
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with flour-based baking spray or grease and flour pan.
- Cream the brown sugar and butter in a large bowl; add the eggs one at a time. Mix in the sour cream. In a separate bowl combine the flour, baking powder, soda and salt. Add the flour mixture alternately with the lager beginning and ending with flour. Pour mixture into the prepared loaf pan and level the top with a spatula. Stand pears upright in the batter. Bake for 40-50 minutes, or until the bread is golden brown and springs back when pressed. If you’re not sure if the bread is done, test it with a skewer. When the bread is done the skewer will come out with a few moist crumbs clinging to it. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool.
- Combine in a small bowl using a whisk. Mixture should be thick and fall in a ribbon from a spoon. Drizzle the glaze over the bread and let stand until set, about 30 minutes. Cut bread into slices using a serrated knife. Serve.
- Store leftovers in the refrigerator. Slices can be warmed in the microwave for 20 seconds.