3 : tb Tamarind paste
1 : tb Chopped garlic
1 : tb Rice wine vinegar
1 : c Olive oil
4 : tb Steen's 100 percent Pure
-Cane : -Cane Syrup
3 : tb Dark molasses
3 : tb Ketchup
Salt; : Salt; to taste
0: Preheat oven to 350°
1: Place hazelnuts on a baking sheet
2: Bake at 350° for 15 minutes, stirring once
3: Turn nuts out onto towel
4: Roll up towel, rub off skins
5: Chop nuts; set aside
6: Combine pear and next 6 ingredients (pear thorugh egg white) in a large bowl
7: Combine hazelnuts, all-purpose flour, and last 5 ingredients (all-purpose flour through soda), and add to pear mixture, stirring just until flour mixture is moist
8: Spoon batter into an 8X4 inch loaf pan coated with baking spray
9: Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in the center comes out clean
10: Cool bread in pan 10 minutes on a wire rack, and then remove from pan
11: Cool bread completely on wire rack
12: Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink
13: net> on Mar 19, 1999, converted by MM_Buster v2
14: 0l
15: