Pears and almonds go so well together. This dessert is so yummy it lasted less than 2 hours.
I’ve based this on a recipe from Michel Roux Jr. making some changes to keep it non-dairy.
I will try a vegan version without the eggs one day but I wanted to do it this way first so I knew what to expect from the real deal before I experimented with egg-free versions.
I served it with some squirty soya cream from a can and some of the Rhubarb in grenadine syrup I made the other day. So so so goooood.
For the pears and pastry
- 4 pears
- 300ml water
- 1 vanilla pod
- 1 tsp ground cinnamon
- 250g caster sugar
- 1 packet of ready made sweet shortcrust pastry
- Most of these are non-dairy but do check
For the almond cream batter
- 125g non-dairy margarine
- 125g caster sugar
- 125g ground almonds
- 3 eggs
- 2 tbsp rum
- I used fig, honey and cinnamon rum liqueur
- Peel the pears, cut in half and remove the cores.
- Put the water, split vanilla pod, cinnamon and 250g sugar in a pan. bring to the boil ensuring the sugar is dissolved.
- Add the pears, turn the heat down and cover. Simmer for 20 minutes. Then remove from the heat and drain away the liquid, leave to cool.
- Whilst the pears are poaching, pre-heat the oven to 200°C (180°C fan / 400°F / gas mark 6).
- Put the margarine and 125g of sugar into a mixing bowl. Whisk until thoroughly combined.
- Whisk in the ground almonds then add the eggs in one at a time and whisk altogether. Finally, whisk in the rum.
- Line a greased flan dish with the pastry and prick the bottom with a fork. Line this with greaseproof paper, fill with baking beans and bake in the oven for 20 minutes.
- I used a cake tin for mine as I haven’t got a flan dish at the moment.
- If you haven’t got baking beans then used dried beans like butter beans or black turtle. It’s just something to keep the pastry from rising in the oven.
- Remove the baking beans and paper then back in the oven for 5 minutes.
- Remove from the oven and pour in the almond cream batter mix, make sure it is evenly spread.
- Keep the oven on though.
- Slice each of the pear halves lengthwise into quarters or thirds, depending on their size.
- Arrange them on top of the flan mixture in a circular fashion with the pointed ends in the centre.
- Bake in the oven for 35 to 40 minutes until browned and set.