1/2 cup shelled hazelnuts
8 Tbs. softened unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 large bosc pear
2 Tbs. lemon juice
3/4 tsp. grated lemon rind
1-3/4 cups flour
1 tsp. double-acting baking powder
1/2 tsp. baking soda
1 Tbs. ground coriander
1/2 tsp. salt
Spread the nuts on a baking pan and bake at 350 for 20 minutes. Cool a few minutes, then rub them together in handfuls in a towel to remove most of the husks. Cool completely and chop them fine.
In the bowl of an electric mixer, cream the butter until it is light. Slowly add the sugars, beating constantly, until the mixture is light and fluffy. Beat in the eggs, one at a time.
Grate enough pear to measure 1-1/4 cups, toss it with the lemon juice and add it to the bowl of the mixer with the lemon rind.
Preheat the oven to 350.
Sift together the flour, baking powder, baking soda, coriander, and salt. With the machine set at the lowest speed, gradually beat the sifted ingredients into the batter. Fold in the nuts. Spread the batter in a buttered and lightly floured 9x5x3 inch loaf pan.
Bake the loaf in the center of the oven for 1 hour. Cool it for 10 minutes. Unmold the loaf on a rack and cool it completely. Wrap it tightly in plastic wrap and keep it overnight or longer before serving.