Ontario Tender Fruit : Recipe : Ontario Pear Squares with Maple Icing

tip

*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.

Ingredients

Pear squares:
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
2	eggs	2
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
Maple icing:
3/4 cup	icing sugar	175 mL
1/2 tsp	vanilla extract	2 mL
4 tbsp	maple syrup	60 mL

Directions

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.

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 combines- 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 and 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.

Makes 12 squares and 1 cup (250 mL) icing.