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| Though the pears pictured do not have a texture suitable for good eating, scientists at the ARS Appalachian Fruit Research Station in Kearneysville, West Virginia, will combine their fire blight-resistant qualities with other lines possessing traits sought in commercial pear varieties. (Photo credit: Wikipedia) |
The highest quality pear varieties found in the United States are grown in western states with temperate climates. For baking in muffins, select blemish-free pears that are slightly underripe and have their stems intact. They are ready when their flesh yields to gentle pressure at the stem end but is still firm enough to chop into pieces. Baking varieties include the bell-shaped, yellow or red Bartlett (also known as Williams), the light green Anjou, the long necked, speckled Bosc, the small seckel, and the juicy, plump Comice.
For this recipe, baking varieties of pears should be used to make an excellent finish of Vanilla-Pear Muffins. In cooking, it is important that we choose the right ingredients for the right recipe so that we will not fall short from the expectations of those who are excited to taste your delicacy.
VANILLA-PEAR MUFFINS
You will need:
For the topping:
3 tablespoons sugar
2 tablespoons chopped walnuts, ground
1/4 teaspoon ground cinnamon
For the muffins:
2 cups (10 oz/315 g) all-purpose (plain) flour
1/2 cup (4 oz/125 g) sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon each baking soda (bicarbonate of soda) and salt
2 large eggs
1/2 cup (4 fl oz/125 ml) canola oil or walnut oil
3/4 cup (6 fl oz/180 ml) buttermilk
2 teaspoons vanilla extract (essence)
4-5 firm, ripe pears, 2 lb (1 kg) total weight, peeled, cored, and coarsely chopped
1 cup (4 oz/125 g) walnuts, coarsely chopped
Here's how:
Preheat the oven to 350 degrees F. Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
To make the topping, stir together the sugar, walnuts, and cinnamon in a small bowl. Set aside.
To make the muffins, in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended. Add the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.
Spoon the batter into each muffin cup, filling it level with the rim. Sprinkle the muffins with the topping, dividing it evenly.
Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan(s) to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.
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