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12 ounces (3 sticks) butter

1-3/4 cup sifted unbleached flour

2 pounds ripe but firm pears

1/4 cup honey (50g)

1 cup confectioners' sugar (250f)

4 large eggs

1/2 tablespoon dry active yeast

pinch of salt

1/4 cup pear eau-de-vie (optional)




Preheat the oven to 400 degrees.  Butter and flour a bread pan.  Refrigerate it while preparing the batter.


Peel, core and cut the pears into 3/4" dice.  Saute the pears in 7 tablespoons hot butter in a skillet until they brown.  Pour on the honey, and cook until the mixture is golden.  Pour into a bowl to cool.


Work the remaining soft butter into the confectioners' sugar.  Add the eggs one at a time.  Stir in the yeast, flour and salt.  Fold in the pears and their juices.


Pour the batter into the chilled bread pan and bake until the temperature reaches 200 degrees, about 50 minutes to 1 hour.


Cool in the pan on a rack for 10 minutes.  Unmold and sprinkle on the optional pear eau-de-vie.  Allow the cake to cool completely.