Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-fed from the Federal Way Farmers Market: Pear ginger bread with pear butter

The Federal Way Farmers Market is open from 9 a.m. to 3 p.m. every Saturday through October.

Enjoy your fall favorites during the final month of the 2021 Federal Way Farmers Market season. Ingredients needed for the recipe below are available at the Saturday market, located behind The Commons mall along S. 324th Street.

The Federal Way Farmers Market is open from 9 a.m. to 3 p.m. every Saturday through Oct. 30.

Pear ginger bread with pear butter

(makes 2 loaves)

By Vickie Chynoweth

Ingredients:

4 cups (4) Pears pealed and chopped (J & E Farm)

3 large eggs separated

¾ cup oat milk or milk of your choice

1/2 cup honey (Novo Bees)

1/2 cup (Ancient Trees Greek Extra Virgin Olive Oil)

1 teaspoon lemon juice

1 teaspoon vanilla extract (Nature’s Work)

2 cups ginger snaps, cut into small pieces, 2 cookies (Forest Fairy Bakery)

1 1/2 cup all purpose flour

1 1/2 cup whole wheat flour

1/2 teaspoon salt

1 teaspoon baking soda

4 teaspoon baking powder

2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 cup Fairy Munch Granola (Forest Fairy Bakery)

Pear butter ingredients (makes 4 cups)

4 pounds (12) Pears pealed and chopped (PhilAm Farm)

1/4 cup honey (Sidhu Farm)

2 teaspoon lemon juice

2 cinnamon sticks

1 teaspoon ground ginger

1 teaspoon vanilla extract (Nature’s Work)

1/3 cup water

Directions:

1. Preheat oven to 350 degrees. Spray two 9×5 loaf pans with nonstick cooking spray.

2. Beat eggs whites with an electric mixer until stiff and soft peaks form. Beat egg yolks with a whisk. Fold into egg whites. Set aside.

3. Place chopped pears in a large bowl. Pour wet ingredients over pears: milk, honey, olive oil, vanilla, and lemon juice. Stir until pears are evenly coated.

4. Combine all dry ingredients: flour, salt, baking soda, baking powder, cinnamon, ginger and cookie pieces.

5. Pour pear mixture over flour mixture. Stir until evenly coated. Fold in egg mixture until blended.

6. Pour pear bread mixture into prepared loaf pans. Sprinkle evenly with granola. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Slice warm and serve with pear butter.

Pear butter directions:

1. Mix all ingredients together in a crock pot. Cook on high for 2 hours turn down to low and cook 6-8 hours. Ladle off liquid, if any. Cool for 15-20 minutes before placing in a blender to puree.

*You can also cook on the stove top in a pan on medium to low heat for an hour or more until fruit is soft and liquid has been reduced. You will need to stir frequently so as not to burn.


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