HooDoo Vanilla Porter Quick Bread with Barleywine Poached Pears

  • Recipe TypeSide Dish
  • Prep Time25 minutes
  • Yield1 loaf

Ingredients

    • 2 cups water
    • 2 cups HooDoo 2014 Barleywine
    • 2 cups granulated sugar
    • 3 small whole Bosc or Bartlett pears
    • 1 1/2 teaspoons all-purpose flour
    • 7.88 ounces all-purpose flour (about 1 3/4 cups)
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 tablespoons butter, softened
    • 3/4 cup packed dark brown sugar
    • 2 large eggs
    • 1/2 teaspoon vanilla extract
    • 1/2 cup HooDoo Vanilla Porter (stout or English mild)
    • 1/2 cup sour cream
    • 1/4 cup maple syrup
    • Baking spray

Serving Advice:

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.

Directions

  1. Preheat oven to 350°F.
  2. Bring two cups water, two cups Barleywine and granulated sugar to a slow boil over medium-high heat in a medium saucepan.
  3. 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.
  4. Remove pears from pan; cool slightly.
  5. 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.
  6. Pour yourself some of that Barleywine to sip on while you pull together the batter.
  7. Weigh or lightly spoon 7.88 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife.
  8. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
  9. Place butter and brown sugar in a large bowl; beat with a mixer at high speed until well blended.
  10. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  11. Combine Vanilla Porter, sour cream, and syrup in another medium bowl, stirring well with a whisk.
  12. 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.
  13. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
  14. Arrange pears in pan, pressing into batter.
  15. Bake at 350°F for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging.
  16. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
  17. Slice and eat with a bit of porter to wash it all down…oh, and of course, share with a few good friends.
  18. * Adapted from Cooking Light