pear & rosemary bread with vanilla ice cream
preparation time 20 minutes cooking time 1 hour. makes 2 loaves
Ingredients
bread
180g butter, softened
3/4 cup (170g) caster sugar
1/4 cup (55g) brown sugar
3 extra large eggs
4 cups (600g) plain flour
1 cup Bulla Sour Cream
1 Tbsp baking powder
1/2 tsp bicarbonate of soda
300g cooked pears, chopped
(canned or freshly cooked)
2 tsp rosemary, finely chopped
1 tsp orange rind, finely grated
1/3 cup walnut halves, roughly chopped
additional rosemary sprigs, for garnish
rosemary honey
1/2 cup honey
1x5cm rosemary sprig
to serve
Bulla Vanilla Ice Cream, freshly sliced pear
Cooking Directions
- Pre-heat oven to 180°C (160°C fan-forced).
- For the bread, using electric beaters, beat butter and sugars together until pale and creamy. Add eggs, one at a time, until well combined. Fold in flour, Bulla Sour Cream, baking powder and bicarbonate.
- Using a large spoon, fold the pear pieces, rosemary and orange rind through the batter. Spoon into 2 baking paperlined 20 x 10cm loaf pans. Sprinkle with walnuts and rosemary sprigs and bake for 45-50 minutes. Remove from pan and allow to cool.
- Meanwhile, place honey and rosemary in a small saucepan and bring to the boil. Turn off heat and allow to cool.
- To serve, slice bread and lightly toast each side under a grill. Stack two pieces onto a serving plate, top with scoops of Bulla Vanilla Ice Cream and finish with the rosemary honey and fresh pear.
Ingredients
bread
180g butter, softened
3/4 cup (170g) caster sugar
1/4 cup (55g) brown sugar
3 extra large eggs
4 cups (600g) plain flour
1 cup Bulla Sour Cream
1 Tbsp baking powder
1/2 tsp bicarbonate of soda
300g cooked pears, chopped
(canned or freshly cooked)
2 tsp rosemary, finely chopped
1 tsp orange rind, finely grated
1/3 cup walnut halves, roughly chopped
additional rosemary sprigs, for garnish
rosemary honey
1/2 cup honey
1x5cm rosemary sprig
to serve
Bulla Vanilla Ice Cream, freshly sliced pear