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Makes 1 loaf bread1 can (16 ounces) Bartlett pear halves 2-1/2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1/8 teaspoon ground cardamom or ground mace 1/2 cup chopped pecans 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted 1 egg, slightly beaten 2 teaspoons grated lemon peel Lemon Glaze: 2 teaspoons lemon juice 1/2 cup confectioners' sugar Preheat oven to 350ºF. Drain pears, reserving liquid. Reserve 1 pear half for garnish. Puree remaining pear halves; add reserved pear liquid to pureed pears to equal 1 cup. Combine flour, sugar, baking powder, salt, and cardamom in a bowl. Mix in pecans. Combine pureed pear mixture with melted Crisco, egg, and lemon peel; stir into dry ingredients until mixed. Turn batter into a greased 8-1/2- x 4-1/2- x 2-1/2-inch loaf pan. Slice reserved pear half into sixths; arrange slices over top of batter in pan. Bake at 350ºF for 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan on a rack and turn out onto a rack. Meanwhile, for Lemon Glaze, blend enough lemon juice into confectioners' sugar to make a thin glaze. Spoon over top of warm bread. Cool. Wrap in foil and let stand overnight before slicing. |
