Ontario Pear Squares with Maple Icing
Makes 12 squares and 1 cup (250 mL) icing.
Chef’s tip: To maintain freshness, store squares in an airtight container for up to 2 days or freeze for up to 1 month. Avoid icing until serving. For added freshness, reheat squares in a 350˚F (180˚C) oven for 5 minutes.
PER SERVING (1 square): about 224 cal, 4 g pro, 6 g total fat (3.5 g sat fat), 39 g carb, 1 g fibre, 45 mg chol, 221 mg sodium. %RDI: iron 8%, calcium 7%, vit A 5%, vit C 2%.
|1 cup||Ontario pears, peeled and cubed||250 mL|
|1/2 cup||sugar||125 mL|
|1 cup||buttermilk||250 mL|
|5 tbsp||butter, melted, cooled||75 mL|
|Zest from 1 lemon|
|1 1/4 cups||flour||300 mL|
|3/4 cup||cornmeal||175 mL|
|1 tbsp||baking powder||15 mL|
|1/2 tsp||baking soda||2 mL|
|1/2 tsp||cinnamon||2 mL|
|1/4 tsp||salt||1 mL|
|3/4 cup||icing sugar||175 mL|
|1/2 tsp||vanilla extract||2 mL|
|4 tbsp||maple syrup||60 mL|
Pear squares: Preheat oven to 375˚F (190˚C).
Grease and flour two, 12-cup square muffin pans, alternatively you may use two 12-cup regular muffin pans.
Add pears and sugar into a food processor and pulse until coarsely chopped. Set aside for later use.
In a large bowl add buttermilk, butter, lemon zest and eggs; whisk until combined. In a medium-sized bowl add flour, cornmeal, baking powder, baking soda, cinnamon and salt and stir to combine. Add wet ingredients to dry and stir just until combined – do not overmix. Fold in reserved pear mixture. Divide batter evenly among pans. Bake for about 20 minutes, or until a tester inserted in the centre of the squares comes out clean. Cool completely before removing from pan.
Maple icing: In a medium-sized bowl, add ingredients. With a whisk, mix until ingredients form a smooth icing consistency. For a thinner consistency, add an extra tbsp (15 mL) of maple syrup.
Presentation: Place cooled muffins on a baking tray lined with parchment or wax paper. Drizzle the icing on top and allow to set for a few minutes before serving.