Heat oven to 350°F. Grease three 71/2 x 31/2 x 21/4-inch loaf pans (31/2-cup capacity).
Halve and core pears. Set aside 1 pear half. Dice remaining pears.
In a large bowl with electric mixer, beat 11/2 cups of the sugar, the oil, butter, lemon peel, vanilla, baking powder, baking soda and salt until blended. Beat in eggs one at a time. Beat 1 minute longer. With a wooden spoon, stir in chopped fresh and dried pears, then the flour until blended (batter will be thick).
Divide among prepared pans, spreading evenly. Thinly slice remaining pear half into 12 slices. Place 4 slices on batter in each pan. Sprinkle slices with remaining tablespoon sugar.
Bake 1 hour or until a pick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans and cool completely. Store airtight.
Store: Room temp, 4 days; freezer, 6 months
These are best two to three days after baking.
This recipe has been added to the following public cookbooks:
SHERRY PERSONAL FAVORITES
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