Made with two very distinctive "doughs" - a fluffy, white meringue and a thick, nutty mixture - we tweaked food blogger a la Galadrielle's original recipe by adding assertive and spectacular pistachio oil. This bread is really nice toasted for breakfast or served warm with a dollop of pistachio ice cream for dessert.

Preheat oven to 350 degrees.

For the white:
3 egg whites
1/3 c. white sugar
1 ripe pear, pureed
1 Tbls. pistachio oil
1/3 c. all-purpose flour
1 tsp. baking powder

Whip the egg whites with the sugar until they form ribbons. Add the pear puree and pistachio oil, mix. Add flour and baking powder to thoroughly combine.

For the pistachio mixture:
3 egg yolks
1/4 c. chopped pistachios, shelled and roasted
2 Tbls. brown sugar
1/3 c. all-purpose flour
1/2 tsp.baking powder
a pinch of nutmeg

Grease a small loaf pan. Transfer the mixtures gradually, as follows: 3 Tbls. of white mixture, then 3 Tbls. of nut mixture, until the end.

Bake 30-35 minutes, or until a toothpick inserted into bread comes out clean.