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1 Dose | (16 oz) Bartlett pear halves |
2 1/2 | all-purpose flour |
1/2 Tasse | sugar granulated |
1 Esslöffel | baking powder |
1 Teelöffel | salt |
1/8 Teelöffel | nutmeg |
1/4 Tasse | vegetable oil |
1 gross | egg beaten |
2 Teelöffel | orange rind grated |
1/2 Tasse | walnuts chopped |
1 Tasse | sugar stifted, powdered |
1 Esslöffel | Orange juice; (up to 2) |
Drain pears, reserving syrup; reserve 1 pear half for topping. Process remaining pears halves in blender or food processor until smooth; transfer to 1 cup measure. Add as much of the reserved syrup as needed to make 1 cup. Mix flour, granulated sugar, baking powder, salt, and nutmeg in large bowl. Mix pear puree, oil, egg and orange rind in med. Bowl. Add to flour mixture; stir just until moistened. Fold in walnuts; batter will be stiff.
Spoon into greased 8 1/2x 4 1/2 pan. Cut reserved pear into 6 slices; arrange crosswise in a row on top of batter. Bake 350* 50 to 55 minutes or until a tooth pick inserted near the middle comes out clean. Cool in pan on wire rack 5 minutes.
In a small bowl, mix powdered sugar and as much orange juice as needed to make thin, smooth glaze. Remove from pan; spoon glaze on top of bread. Cool completely on wire rack. Wrap bread in aluminum foil: let stand over night before slicing.
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