Directions
Place ¼ cup (60 ml) plus ½ tablespoon (7 ml) softened butter in an electric mixer.
Beat in ½ cup (125 ml) icing sugar and ½ cup (125 ml) almond flour a little at a time.
Follow with ⅛ cup (30 ml) flour. Continue beating and add 1 egg. The mixture should be light and airy. Refrigerate 30 minutes.
Cover whole poached pears with mixture and bake for approximately 50 minutes at 180 °C (350 °F) or until a wooden skewer inserted in the frangipane comes out clean.
3 of our favourite varieties
1/ Bosc
TASTE: sweet yet spiced
FLESH: white, creamy, crisp
BEST FOR: snacking, baking, cooking
2/ Bartlett
TASTE: sweet & buttery
FLESH: almost translucent
BEST FOR: snacking, baked desserts, jams, jellies
3/ Anjou
TASTE: mild & sweet
FLESH: rich, creamy
BEST FOR: fruit salads, salads, baked desserts
Did you know?
Pears do not tree-ripen, but need time for the sugars to develop off the branch? These sweet beauties are harvested from late summer, well into October.
This original recipe first appeared in the Fall 2022 issue of City Style and Living Magazine.
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