prep: 20mins
cook: 1h
serves: 4-5

Ingredients

  • to make the bread
  • 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
  • 150 g 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
  • to make the rosemary honey
  • 1/2 cup honey
  • 1 x 5cm rosemary sprig
  • to serve
  • Bulla Creamy Classics Vanilla 2L
  • freshly sliced pear

Pear & Rosemary Bread with Vanilla Ice Cream

method

  1. Preheat oven to 180°C (160°C fan-forced).
  2. Beat butter and sugars together until pale and creamy. Add eggs one at a time until well combined. Fold in flour, Bulla Sour Cream, baking powder and bi-carb.
  3. Using a large spoon, fold the pears pieces, rosemary and orange rind through the batter. Spoon into a baking paper lined 20x10cm loaf pan. Sprinkle with walnuts and rosemary sprigs and bake for 45-50 minutes. Remove from pan and allow to cool.
  4. Meanwhile, place honey and rosemary in a small saucepan and bring to the boil. Turn off heat and allow to cool.
  5. To serve, slice bread and lightly toast each side. Stack 2 pieces onto a serving plate, top with scoops of Bulla Creamy Classics Vanilla Ice Cream and finish with the rosemary honey and fresh pear.
  6. Tip: This bread is also delicious served fresh with a cup of tea.