Raymond Blanc said this delicious pear almondine (pictured) is one of his favourite desserts and best served with icing sugar
This is one of my favourite desserts. You can find some excellent preserved Williams pears in jars or tins, ideal for this recipe.
Serves 6 l Prep 10 mins l Cook 25 mins
- 6 pear halves, tinned or jarred
- 100g (3½oz) unsalted butter, at room temperature, plus extra for greasing
- 100g (3½oz) caster sugar
- 100g (3½oz) ground almonds
- 1tsp cornflour
- 1tsp vanilla extract
- 1 medium egg (preferably organic or free-range)
- A handful of flaked almonds (for extra flavour, toast them in a dry pan)
- Icing sugar, for dusting
Preheat the oven to 200°C/fan 180°C/gas 6. Grease a roughly 18cm x 2cm tart ring. Cut a strip of greaseproof paper to stick to the inside. Place the tart ring on a lined baking tray.
Drain the pears and slice in half if large. 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 evenly around the outside of the tart, resting them on top of the almond sponge mixture and with the tip of each half meeting in the middle.
According to the size of the pears, you may require the base of half a pear to fill a space in the centre. Scatter with flaked almonds.
Bake for 20-25 minutes, until golden. Leave the cake to cool for a few minutes before removing it from the ring. Dust with icing sugar.
https://www.dailymail.co.uk/femail/food/article-9163723/Dishes-Raymond-Blancs-new-book-inspired-mother.html
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