PEAR QUICK BREAD

3 firm-ripe red Bartlett pears
1 1/2 cups plus 1 tablespoon sugar, divided use
1/2 cup vegetable oil
1/2 cup butter or margarine, melted
2 teaspoons freshly grated lemon peel
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/2 cup dried pears, chopped
4 cups all-purpose flour

Preheat oven to 350 degrees F. Grease three 7 1/2x3 1/2x2 1/4 inch or two 9x5 inch loaf pans.

Halve and core pears. Set aside one pear half. Dice the remaining pears; set aside.

In a large bowl with an electric mixer, beat 1 1/2 cups of the sugar, the oil, butter, lemon peel, vanilla, baking powder, baking soda, and salt until blended. Beat in the egg one at a time. Beat one minute longer. With a wooden spoon, stir in the chopped and fresh pears, then the flour until blended (batter will be thick). Divide the batter among the prepared pans, spreading evenly.

Thinly slice the remaining pear into 12 slices. Place 4 slices on the batter in each pan. Sprinkle the slice with the remaining tablespoon of sugar.

Bake 1 hour or until a pick inserted comes out clean. Cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely. Store airtight.

TO STORE:
Room temperature - 4 days; freezer, 6 months These are best two to three days after baking.

Source: Woman's Day Magazine