- Recipe TypeSide Dish
- Prep Time25 minutes
- Yield1 loaf
This quick bread recipe from HoodDoo Brewing Co. is made with HooDoo Vanilla Porter and topped with pears that have been poached in barley wine.
- 2 cups water
- 2 cups HooDoo 2014 Barleywine
- 2 cups granulated sugar
- 3 small whole Bosc or Bartlett pears
- 1 1/2 tsp all-purpose flour
- 7.88 ounces all-purpose flour (about 1 3/4 cups)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp butter, softened
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup HooDoo Vanilla Porter (stout or English mild)
- 1/2 cup sour cream
- 1/4 cup maple syrup
- Baking spray
After poaching the pears, don’t toss out the poaching liquid. It’s infused with a lovely barleywine and pear essence. I mean, it is ridiculous! It would be great in cocktails, drizzled on cake or your morning oatmeal, or stirred into yogurt.
- Preheat oven to 350°F.
- Bring two cups water, two cups barley wine and granulated sugar to a slow boil over medium-high heat in a medium saucepan.
- Add whole pears–do not skin or core; reduce heat to medium, and cook at a medium-low boil for five minutes or just until pears start to soften. You want the pears firm in the center, so when poked with a knife, it should stick about 1/4″ down.
- Remove pears from pan; cool slightly.
- Trim bottom off each pear so that it is about the height of a 9 x 5–inch loaf pan. Lightly brush 1 1/2 teaspoons flour over bottom 2/3 of each pear. Set aside.
- Pour yourself some of that barley wine to sip on while you pull together the batter.
- Weigh or lightly spoon 7.88 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife.
- Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
- Place butter and brown sugar in a large bowl; beat with a mixer at high speed until well blended.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine HooDoo Vanilla Porter, sour cream, and syrup in another medium bowl, stirring well with a whisk.
- Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
- Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
- Arrange pears in pan, pressing into batter.
- Bake at 350°F for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging.
- Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
- Slice and eat with a bit of porter to wash it all down…oh, and of course, share with a few good friends.
- * Adapted from Cooking Light