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Raymond’s Pear Almondine from Saturday morning.
6 pear halves, 1 tin or jarred
100g unsalted butter, room temp.
100g caster sugar
100g ground almonds
1 tsp cornflour
1tsp vanilla extract
A handful of flaked almonds (toasted in a dry pan, if you remember to buy them.)
Icing sugar, for dusting
Preheat the oven to 180°C and line and grease and line an 8” … better with a 7” quick release pie tin with greaseproof paper.
Drain the pears. Keep the juice and make a syrup with a spoonful of sugar over a low heat for 5 minutes.
In a bowl, mix the butter and sugar, then add the ground almonds, cornflour, vanilla and egg. Mix well then spoon into the tin, spreading evenly.
Arrange the pears around the tart, pressing them into the mixture. Scatter with flaked almonds……
Bake for 30 minutes, until golden. Glaze the pears with the syrup. Leave the cake to cool for a few minutes before removing it from the tin. Dust with icing sugar to serve.