Fresh air and quiet surroundings of the Berry countryside sends you off to sleep until the mid afternoon. You wake up feeling ravenous! One of my greatest pleasures is experimenting in the kitchen. This pear and current loaf is one of my baking adventures. It is rustic, hearty and great with a cuppa whilst overlooking the beautiful South Coast.
- 125g unsalted butter
- ½ cup caster sugar
- Tbsp. vanilla extract
- 1 cup plain flour
- 1 cup self raising flour
- 1 tsp baking powder
- 1 heap tsp ground cinnamon
- 4 pears
- 100g currents
- To make pear puree, peel, core and roughly chop two pears. Transfer into a medium saucepan and boil for approximately 20 minutes or until very soft. Drain water and break down pear using a potato masher until the mixture is pureed. Leave aside.
- Preheat oven to 160°C and line a loaf tin with baking paper.
- Place the remaining two pears in a bowl and heat in the microwave for 3 minutes.
- In a large bowl combine butter, sugar and vanilla until light and fluffy.
- Sieve flour, baking powder and cinnamon into bowl and mix until well combined.
- Fold in the pear puree and currents.
- Pour half the mixture into the loaf tin. Place the two pears on top of mixture, leaving room between each. Gently press them down so that they are well secured. Add the rest of the mixture around the pears.
- Bake in the oven for approximately 40-45 minutes or until golden.
- Cool on a wire rack.
Enjoy a slice or two!