A confluence of random ingredients ended up quite nicely: Caramelized Pear with Almond Frangipane

M

marilynfl

Moderator
I had made another batch of caramelized pears, using only part of "Smitten Kitchen's" recipe for her otherwise boring baked oatmeal-- and then forgot about them.

Then I made almond cream (aka frangipane) from Johnny Iuzzini's "Sugar Rush". It was meant for almond croissant filling, but my enthusiasm waned once I stopped screwing up the basic roll and baked pretty croissants. So the almond cream was just sitting around.

Then I was going to make the tart from The Artful Baker, but he used apricots and pistachio frangipane with his pate sucre and I had neither fresh apricots nor pistachios.

So...

Pate Sucre with Almond Frangipane topped with Caramelized Pears and drizzled with my Dyslexic Sauce and my caramel sauce.

I kept 1/4...took the rest to the library.

http://s56.photobucket.com/user/Finer_Kitchens/media/Pear%20Frangipane.jpg

 
Here you go: Almond Cream (aka frangipane) from Johnny Iuzzini's *Sugar Rush*

8 TBL cold, unsalted butter, diced (113 g)
1/2 C sugar (100 g)
1 tsp kosher salt (4 g)
1 C almond flour (95 g)
3 TBL all purpose flour (24 g)
2 large eggs
1 tsp vanilla extract

Pulse butter, sugar and salt in processor until no lumps of butter remain.
Add both flours and pulse just until combined.
Add eggs one at a time.
Add vanilla and pulse until smooth.

Makes 2 cups

Use immediately, or cover with plastic wrap and store in refrigerator for 3 days or up to 1 month in freezer. Thaw in refrigerator.

MarilynS Notes:
Tasting it raw, I thought it was a bit salty. I'd cut the salt a bit next time.
I used almond meal.

 
Beautiful! And I love how you found the library in your new town! They are lucky to have you!

 
It's done now. I lost the first typing with an *not secure* note at address line.

I'm going to ask Paul about that.

 
You must log in or register to reply here.
Back
Top