This is really good & really easy to make. I took another reviewer's advice and sauteed the celery with the onion and garlic, just to make it softer. I also added a little bit of tomato paste just to give it an extra tomato-ey kick. It's a great winter warmer!

Reviewed On: Jan. 25, 2009

This makes a good base for noodles dishes. I haven't given this 5 stars as I only used the recipe as a guide. I added freshly chopped ginger and chilli and used fresh egg noodles instead of pasta. Garnished the noodles with fresh coriander and eating it right now with some freshly steamed dumplings..... Delish!

Reviewed On: Nov. 1, 2008

I agree with the other reviewers that the end product largely depends on how big your pears are and how juicy they are. I've just cut myself a piece of the loaf - the texture is great - really nice and moist. The pears I used were small and probably medium in terms of juiciness. I used wholegrain flour (as I'm trying to cut out white processed carbs). I added one tablespoon of water instead of the two. The consistency was muffin dough like which I think is what you'd need to keep in mind when making this loaf. Baked for an hour and skewer was clean when I checked it. I cut down on the sugar (less only about 20g) but I think I'll cut out more next time as it is a tad too sweet for my liking. Otherwise a keeper. Nice and simple!

Reviewed On: Sep. 20, 2008