Best Pear And Almond Frangipane With Apricot Sauce Recipes

Pear and Almond Frangipane with Apricot Sauce image

Yield Serves 8

Number Of Ingredients 10

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 and Hazelnut Frangipane Tart image

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

Preheat oven to 350°F.
Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.