Looking for an elegant dessert that impresses? Our pear pie with rich almond cream delivers fruity freshness and nutty depth, perfected through years of baking expertise.
For the pie base
- 2-3 Conference pears, peeled, halved, and cored
- 1 tbsp butter or vegetable margarine
- 1 ready-made shortcrust pastry (or homemade)
- 1 tbsp slivered almonds
- 1 tbsp apricot jam
- 1 tbsp water
For the almond cream
- 125 grams butter or vegetable margarine
- 125 grams cane sugar
- 125 grams almond powder
- 1/4 tsp cinnamon
- 2 eggs, beaten
- 200 ml DREAM® Almond Sugarfree Organic
- 1 tsp vanilla extract
- Preheat oven to 200°C. Steam pears for 5 minutes. Set aside.
- Prepare almond cream: Blend butter, sugar, almond powder, cinnamon, eggs, almond drink, and vanilla extract in a bowl. Set aside.
- Grease pie pan bottom and sides. Line with pastry, trim excess with a knife, and prick base with a fork. Spread almond cream evenly. Arrange pears cut-side up, make small slits, and sprinkle with almonds.
- Bake for 25 minutes. Mix apricot jam with water and glaze pears. Cool completely.
Recipe and image: Dream
