How many of you wind up with self-composting pears every. single. time. you buy them?
I’ve been known to make or bake something just for the sake of saving something from being tossed. It’s a bit weird, but it’s also a bit of a game – and most of the time I wind up making something I wouldn’t have otherwise. Like this carrot cake-loaf (let’s call it a loaf because it has less sugar than a typical cake, and is baked in a loaf pan), made with the grated overripe pear pictured below.
It turned out to be perfect timing, because the three of us are hopping on a plane tomorrow and heading to London (!!) for a week. It was my Christmas gift to M + W, who have never been overseas, and I got a steal of a deal last fall. And because the snacking options are generally overpriced snacks at the airport or from the little cart on the plane, we’ll pack our own. This could count as late-night cake or early morning breakfast, depending on the time (real-life and our internal clocks) when we go for a nibble. Individual slices freeze well too, so they’ve been going into lunches all week. Don’t I sound on the ball or something?
The lovely thing about pears that have turned so ripe they are virtually pear sauce enclosed in skin, is that you can use them as such – grate them on the coarse side of a box grater, without even peeling them, or just squeeze them in your hands and pull out the tiny core and stem that remains, and you have sweet, slightly floral pear sauce that can take the place of applesauce in just about anything – or add one along with mashed banana if you’ve fallen short and want to make a loaf.
Because most carrot cakes are made with applesauce or crushed pineapple (I generally go with the former, although I have no issue with the latter), a mashed pear is perfect to call into service. This loaf is sweet and finely textured, and could be muffins if you divvy the batter into a muffin tin and bake them for 20 minutes instead.