Dried Pear Hazelnut Loaf Recipes

Steps:

• Cover dried pears with 2 c.
• hot water and let soak 30 minutes.
• Drain pears and snip into small pieces.
• Sift dry ingredients together (except sugar).
• Combine in another bowl sugar, butter, egg, 1/4 c.
• water and orange juice.
• Mix well; add dry ingredients.
• Stir in pears and pecans.
• Pour mixture into a 9x5x3-inch loaf pan, which has been lightly greased and floured.
• Bake at 350F for 55-60 minutes.
• Cool 10 minutes on a wire rack; remove from pan and cool completely on rack.
• Makes 1 loaf.
• May be frozen.

Steps:

• Put the oats in a bowl, pour in the milk and soak for 30 minutes.
• Preheat the oven to 180°C Lightly grease and line a 21 x 10cm loaf tin with baking paper.
• Sift the flour and baking powder into a bowl and stir in the oats, dried fruit, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined.
• Spoon the mixture into tin, level the top and sprinkle with the extra hazelnuts. Bake for 45 minutes or until the loaf is golden and cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
• Makes approximately 12 slices.

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
• Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.