Poached pears placed in a delicious quick bread flavored with sunny Meyer lemons.
Yield:18 servings 1x
3 cups water
1 cup sugar, divided
3 Bosc pears
2 meyer lemons, for zest and juice
1 vanilla bean, split and scraped
1/3 cup unsalted butter, softened
1.5 cup all-purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain Greek-style yogurt
extra flour for dusting
To poach pears, bring water and 1/3 cup sugar to a boil in a medium pot.
Add pears, zest from 1 lemon and vanilla bean (pod and seeds); reduce to medium heat, cover and poach for 5 minutes.
Remove from water and let pears cool slightly.
Preheat oven to 350 degrees F.
To make batter, in a stand mixer bowl (or with a hand mixer in a large bowl), beat together butter and remaining 2/3 cup sugar until light and fluffy (about 3 minutes.)
Beat in egg.
In a separate medium bowl, mix together flours, baking powder, baking soda and salt. Set aside.
In small bowl, whisk together zest from the other Meyer lemon and juice from both of the lemons with the Greek yogurt.
Then while the mixer is running, add some of the flour mixture to butter mix, then about one-third of the lemon Greek yogurt, and repeat until all the ingredients are mixed together to form a thick batter (but be careful not to over mix.)
Coat 9×5-inch baking pan with cooking spray.
Cut bottoms off of the cooled pears so they can stand up in pan and peek up about ½-inch over top.
Brush pears with flour so batter will stick to pears and place pears in pan.
Carefully spoon batter into pan; completely around and between the pears.
Bake for about 55 minutes until bread tests clean with a toothpick and bread starts to turn golden brown on top. Cool slightly before slicing.