![Photograph of Pear Almondine](http://www.daffodilkitchen.com/wp-content/uploads/2021/04/IMG_0382-1140x855.jpg)
Pear Almondine
A light and delicious almond frangipane sponge, with hints of vanilla, wrapped around pear halves, glazed with syrup made from their own juices and scattered with toasted almonds. This wonderful dessert/cake comes together in less than 10 minutes and is made from store cupboard ingredients. Just whip together, pop it in the oven for around half an hour and voila! It looks deceptively impressive and is as ideal for a smart supper with some ice cream or cream, as it is for a casual family meal when you want to finish with a quick and easy treat. Alternatively, have some with your morning coffee or afternoon tea – just delicious.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/04/IMG_0380-1024x768.jpg)
I saw Raymond Blanc make this on television recently, whilst promoting his new book, Simply Raymond. This recipe is almost identical – the only change is to use my basic frangipane recipe, which is virtually the same, but I use a large egg and he a medium egg, which has a slight impact on the quantities of the other ingredients. Also, I would typically use a small quantity of plain/all-purpose flour in my frangipane, whereas Raymond uses cornflour – perfect if you are looking for a gluten free option.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/04/IMG_0377_jpg-1024x768.jpg)
What really makes this a quick dish though, is that it uses tinned pears. No peeling, no poaching, just open the tin, strain, (reserving the juice or syrup), dab them dry and you are goo to go. If it is good enough for Raymond, it is, most certainly, good enough for me!
There are many Pear and Almond Tart recipes, almost identical to this, but with a sweet shortcrust pastry base. I love it served like this as well, but not making the pastry, really makes this recipe a lot quicker and fuss free – tart recipe coming soon though as well!
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/04/IMG_0381_jpg-1024x768.jpg)
How to make Pear Almondine
Collect your ingredients together:
Frangipane ingredients:
- unsalted butter, at room temperature
- caster sugar
- large free-range egg
- ground almonds/almond meal
- plain/all-purpose flour or cornflour, if you prefer gluten free
- almond extract
- vanilla extract
- fine salt
Plus:
- tin of pears
- flaked almonds
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/04/IMG_0485-1024x768.jpg)
Make the frangipane:
- Ensure the butter is at room temperature and soft enough to beat. Weigh all the ingredients into a bowl.
- Beat with an electric whisk for about 1 minute, or until combined.
NB If your butter is not soft, beat first, before adding the remaining ingredients, to ensure it is light and soft. For further details on softening butter, see Recipe Notes, below
Frangipane Ingredients 1 Weigh all ingredients into a bowl 2 Beat to mix
Bring it all together:
- Drain the pears – but save the juice – and dab them dry with kitchen paper.
- Line and grease the base and sides of a round 20cm/8 inch cake tin.
- Fill with the frangipane and spread evenly.
- Top with the pear halves, cut side down.
- Scatter some flaked almonds around the edge of the almondine and in the centre.
- Bake in the centre of a pre-heated oven until cooked – around 35 – 40 minutes. It is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
Additional ingredients 1 Dry drained pears 2 Line and grease cake tin. 3 Fill with frangipane …. … and spread evenly. 4 Top with pear halves 5 Scatter with some flaked almonds 6 Bake
Make the pear syrup:
- As the almondine cooks, prepare the pear syrup. Strain the pear juice or syrup from the tin into a saucepan.
- Boil briskly over a moderately high heat until only about 2 tablespoons remain and it has reduced to a syrup.
- When you take the almondine out of the oven, brush the pears with the pear syrup.
- Leave the almondine in the tin for 10 minutes to cool slightly before removing and transferring to a serving plate and sieving some icing sugar over the area with the flaked almonds.
- Delicious served as is with a cup of tea or for dessert with some cream or ice cream.
1 Strain pear juice or syrup 2 Boil, reduce to a syrup 3 Brush pears with the syrup 4 Remove to serving plate and dust over some icing sugar.
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Pear Almondine
Ingredients
For the frangipane:
- 125g unsalted butter, at room temperature (See Recipe Notes)
- 125g caster sugar
- 1 large free-range egg
- 125g ground almonds/almond meal
- 20g plain/all-purpose flour, or cornflour
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine salt
Plus:
- 1 x 400g tin of pear halves in juice or syrup
- 1 – 2 tablespoons flaked almonds
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
-
Line and grease the base and sides of a round 20cm/8 inch cake tin.
-
Make the frangipane: ensure the butter is at room temperature and soft enough to beat; if not, see Recipe Notes.
-
Weigh all the ingredients into a bowl.
-
Beat with an electric whisk for about 1 minute, or until combined.
-
Transfer to the lined and greased baking tin and spread evenly.
-
Bring it all together: drain the pears – but save the juice – and dab them dry with kitchen paper.
-
Top the frangipane with the pear halves, cut side down.
-
Scatter some flaked almonds around the edge of the almondine and in the centre.
-
Bake in the centre of a pre-heated oven until cooked – around 35 – 40 minutes. It is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
-
Make the pear syrup: as the almondine cooks, prepare the pear syrup. Strain the pear juice or syrup from the tin into a saucepan.
-
Boil briskly over a moderately high heat until only about 2 tablespoons remain and it has reduced to a syrup.
-
When you take the almondine out of the oven, brush the pears with the pear syrup.
-
Leave the almondine in the tin for 10 minutes to cool slightly before removing and transferring to a serving plate and sieving some icing sugar over the area with the flaked almonds.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- mixing bowl
- electric whisk
- kitchen roll
- small saucepan
- greased and lined 20cm/8 inch round cake tin
Soft butter:
If your butter is not soft enough, beat it first, before adding the remaining ingredients, to ensure it is light and soft. However, if your butter is straight out of the fridge and you need to soften the butter:-
- The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and chop into small squares or thin slices. It will soften much more quickly this way.
- If you do not have time to wait, you can soften it slightly in the microwave. Cut into small squares and blitz in short bursts only. Be very careful not to melt it though – just do 5 – 10 seconds at a time if you are unsure.
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2 Comments
QUERINO DE-FREITAS
THIS I MUST TRY, I ENJOY ALMOND FLAVOURS, AND THE TEXTURE OF THE GROUND ALMONDS IS SECOND TO NONE,,IN FACT THE WITH THE LOVELY INGREDIENTS COMBINED IT WILL BE GREAT WITH OTHER FRENCH DISHES…THANKS QUERINO
Susan
I do hope you try it. It is a real favourite in our house. Best wishes Susan 💛🌼