Seeing the light, the moment of truth, the turning-point, surely we borrow these from Hollywood or the Bible to make retroactive sense of an overcrowded memory?”

Ian McEwan, Black Dogs

FGG_pears_paper_bag FCG_walnut_pieces_jar_front FCG_pears_eggs_thumbnails FCG_six_eggs_box_pear_walnut_loaf FCG_six_eggs_pear_walnut_loaf FCG_walnut_pieces_jar_from_above FCG_pear_walnut_chocolate_loaf_thumbnails FCG_pear_walnut_loaf_1

È naturale che la vita, di fatto, sia più simile all’Ulysses che a I tre moschettieri; tuttavia chiunque di noi è più disposto a pensare la vita in termini de I tre moschettieri che di Ulysses: o meglio, può rimemorare la vita e giudicarla solo se la ripensa come romanzo ben fatto.”

Umberto Eco, Opera aperta.


Pear and walnut loaf

Adapted from Smitten Kitchen’s pear bread. Makes two loaves. Slice once just warm or completely cool, then store in an airtight container. Keeps well for a good few days before starting to dry out. Make sure you have the ingredients ready before you start, as some require preparation – the butter needs browning and cooling down, the pears need peeling and grating just before using, and so on.

370 gr wholemeal spelt flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground cinnamon
a pinch of grated nutmeg
1 level tsp salt
130 gr ground walnuts
240 gr light brown sugar
3 eggs, beaten
140 gr butter (browned and cooled down)
340 gr freshly grated pear
100 gr dark chocolate, roughly chopped

Preheat the oven to 180°C fan, or 190°C static. Line with baking parchment and grease two loaf tins. In a big bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, salt and ground walnuts until even. In another bowl, combine sugar, eggs, butter and grated pear and mix until evenly incorporated. Mix the wet pear mixture into the dry flour mixture, quickly stir until the flour is absorbed, then pour in the prepared tins dividing equally between the two. Sprinkle the chopped dark chocolate on top, then bake for about 50 minutes or until a toothpick comes out clean. I would start checking after 40 minutes, to be on the safe side. Cool on a wire rack for 15 minutes, then pull out the loaves using the edges of the baking parchment to help you.