Pear And Almond Frangipane With Apricot Sauce Recipes

PEAR AND ALMOND FRANGIPANE WITH APRICOT SAUCE

Pear and Almond Frangipane with Apricot Sauce image

Categories Rum Egg Fruit Dessert Bake Hanukkah High Fiber Low Sodium Pear Apricot Almond Winter Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 10

Ingredients

4 1/2 cups water
4 1/2 cups sugar
3 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
8 Anjou pears, peeled, halved, cored
1 18-ounce jar apricot preserves
1/4 cup dark rum
2 cups almonds, toasted
6 large eggs
1/8 teaspoon almond extract

Steps:

Combine water, 2 1/2 cups sugar, lemon juice and vanilla in large pot. Stir over medium-high heat until sugar dissolves. Add pears. Bring liquid to boil. Reduce heat to medium; simmer until pears are just tender, turning occasionally, about 10 minutes. Cool pears in poaching liquid.
Stir preserves in small saucepan until melted. Add rum. (Pears and sauce can be made 1 day ahead. Cover separately; chill.)
Preheat oven to 350°F. Butter 10- to 11-inch-diameter quiche dish with about 1 1/2-inch-high sides. Grind nuts in processor. Add 1 3/4 cups sugar, eggs and almond extract. Process until well blended. Pour into dish. Drain pears; arrange atop batter, cut side down and stem end toward center. Bake until tester inserted into cake comes out clean, about 1 hour. Cool on rack. Rewarm apricot sauce over medium-low heat. Serve cake with sauce.

PEAR, ALMOND, FRANGIPANE TARTADA

Pear, Almond, Frangipane Tartada image

Fancy dessert for special occasions. Even though this is a fancy dessert, it is fairly easy to make. It gets a lot of praise at parties. You can serve this with whipped cream or ice cream, warm or cold, but it is a little better at least slightly warm. Use your favorite preserves for the filling.

Provided by Patricia Cox

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 54m

Yield 10

Number Of Ingredients 8

Ingredients

1 (9 inch) refrigerated unbaked pie crust
½ cup almond paste, or more to taste
1 egg
1 dash salt
3 pears, thinly sliced, or more to taste
1 tablespoon lemon juice
1 (3 ounce) package sliced almonds
2 tablespoons apricot preserves

Steps:

Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust.
Mix pears and lemon juice in a bowl. Arrange in a decorative pattern on top of almond mixture. Fold outer edges of crust over pears.
Bake in the preheated oven until crust is golden, 30 to 50 minutes.
Place almonds in a skillet over medium heat; cook and stir until toasted, about 3 minutes. Add preserves; cook and stir until saucy, 1 to 2 minutes. Pour over the tart.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.7 g, Cholesterol 18.6 mg, Fat 14 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 142.4 mg, Sugar 6.9 g

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