Pear & Rosemary Bread with Vanilla Ice Cream
Ingredients
to make the bread
- 90g butter, softened
- 1/3 cup caster sugar
- 1 1/2 Tbsp brown sugar
- 2 large eggs
- 2 cups plain flour
- 1/2 cup Bulla Sour Cream
- 2 tsp baking powder
- 1/4 tsp bi-carbonate of soda
- 150g cooked pears, chopped (canned or freshly cooked)
- 1 tsp finely chopped rosemary
- 1/2 tsp finely grated orange rind
- 1/4 cup walnut halves, roughly chopped
- additional rosemary sprigs for top
to make the rosemary honey
- 1/2 cup honey
- 1 x 5cm rosemary sprig
to serve
- Bulla Creamy Classics Ice Cream Vanilla 2L
- freshly sliced pear
Tip
- This bread is also delicious served fresh with a cup of tea.
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- 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 bi-carb.
- Using a large spoon, fold the pears pieces, rosemary and orange rind through the batter. Spoon into a baking paper lined 20x10cm loaf pan. 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. Stack 2 pieces onto a serving plate, top with scoops of Bulla Creamy Classics Vanilla Ice Cream and finish with the rosemary honey and fresh pear.
Ingredients
to make the bread
- 90g butter, softened
- 1/3 cup caster sugar
- 1 1/2 Tbsp brown sugar
- 2 large eggs
- 2 cups plain flour
- 1/2 cup Bulla Sour Cream
- 2 tsp baking powder
- 1/4 tsp bi-carbonate of soda
- 150g cooked pears, chopped (canned or freshly cooked)
- 1 tsp finely chopped rosemary
- 1/2 tsp finely grated orange rind
- 1/4 cup walnut halves, roughly chopped
- additional rosemary sprigs for top
to make the rosemary honey
- 1/2 cup honey
- 1 x 5cm rosemary sprig
to serve
- Bulla Creamy Classics Ice Cream Vanilla 2L
- freshly sliced pear
Tip
- This bread is also delicious served fresh with a cup of tea.