Pear & Rosemary Bread with Vanilla Ice Cream
Follow this recipe to make delicious pear & rosemary bread, served with a scoop of creamy Bulla ice cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bulla.com.au.
Cooking tools:
- Microplane
- Loaf pan
- Ice cream scoop
- Hand mixer
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Parchment paper
- Toaster
- Serving platter
Ingredients
- 90g butter, softened
- 1/3 cup caster sugar
- 1 1/2 Tbsp brown sugar
- 2 large eggs
- 2 cups plain flour
- 1/2 cup Bulla Sour Cream
- 2 tsp baking powder
- 1/4 tsp bi-carbonate of soda
- 150g cooked pears, chopped (canned or freshly cooked)
- 1 tsp finely chopped rosemary
- 1/2 tsp finely grated orange rind
- 1/4 cup walnut halves, roughly chopped
- additional rosemary sprigs for top
- 1/2 cup honey
- 1 x 5cm rosemary sprig
- Bulla Creamy Classics Ice Cream Vanilla 2L
- freshly sliced pear
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