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Bon Appétit

Pear and Almond Frangipane with Apricot Sauce

4.0

(6)

A French flourless nut cake, topped with poached pears, is lovely for Hanukkah.

Recipe information

  • Yield

    Serves 8

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

Preparation

  1. Step 1

    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.

    Step 2

    Stir preserves in small saucepan until melted. Add rum. (Pears and sauce can be made 1 day ahead. Cover separately; chill.)

    Step 3

    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.

TagsCakeDessertFrenchEuropeanPearFruitAlmondNutDinnerDairy FreeGluten FreeVegetarianEasyBakingFallBon Appétit
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