Frangipane Baked Pears

I made this for a dinner party on Friday with the pears picked from Bridget's garden! I must add that this is an incredible achievement for me if I do say myself. Normally, the only dessert l ever seem to be able to rustle up is Apple Crumble and custard. It was really delicious and so was all the red wine I guzzled down with it. 

 

25 g blanched almonds

25g candied peel

25g (3 tbsp) kirsch

75 (3oz) flaked almonds

50g (2oz) plain white flour

900 ml water

225 (8oz) caster sugar

6 pears

15 ml (1 tbsp) apricot jam

125 (4 oz) butter

2 eggs, beaten

few drops of almond essence (optional)

1. Chop the almonds and candied peel and mix with the raisons in a small bowl. Sprinkle with the kirsch or rum, cover and leave to macerate (had to look this up in the dictionary)  overnight (What? only got 2 hours until my guests are coming round.) Drain the fruits, reserving the liquor. 

2. Place the flaked almonds and flour in a food processor, and process until the nuts are finely ground; set aside.

3. Pour the water into a large saucepan and add 125g of the sugar. Slowly bring to the boil, stirring until the sugar is dissolved.

4, Peel the pears and place in the syrup. Cover with a disc of greaseproof paper and poach gently for 10-15 minutes or until tender. (I switched the heat off at this point-wrong.) Remove the pears with a slotted spoon and set aside. 

5. Add the apricot jam to the syrup and let bubble for 30 minutes or until reduced and syrupy. Set aside.

6. Meanwhile, cream the butter and remaining sugar together in a bowl until light and fluffy. Add the eggs a little at a time, beating well. Fold in the flour and almond mixture, the reserved kirsch (if you haven't drunk it already) or rum and almond essence, if using. 

7. Using a teaspoon, scoop out the base of each pear. Stir a spoonful of the creamed mixture into the raisin mixture and use to fill the pears. Place in a 900 ml shallow overproof dish and spoon the remaining creamed mixture around them. Brush the pears with a little of the syrupy glaze.

8. Bake at 190 degrees ( Mark 5) for 50 minutes or until the frangipane is golden brown and just firm to the touch; cover with foil during baking if the frangipane appears to be over-browning. 

9. Brush with a little more glaze and serve with cream.