“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
“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.
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.