Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Desserts, Pies, Fruits/nuts

  4. Yield: 8 servings

  5. 1 (9-in) pre-baked tart shell

  6. 1 1/2 c Sugar

  7. - split open

  8. 2 Strips of lemon zest

  9. -(1 x 2 each) 2 tb Freshly squeezed lemon juice

  10. 3 lg Ripe pears

  11. -(Bosc, if possible)

  12. 1/2 c Whole blanched almonds

  13. 2 c Milk

  14. 1 2 piece of vanilla bean

  15. 2 Eggs

  16. 2 Egg yolks

  17. 3/4 c Sugar

  18. 1 c Flour

  19. 6 tb Butter; in 1/2-in bits

  20. 1/2 c Dry or stale macaroons

  21. - pulverized

  22. 1/2 c Kirsch

  23. 1 1/2 c Apricot jam

  24. 1/4 c Kirsch

  25. 3 tb Finely chopped pistachios

  26. - (blanched)

  27. IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the

  28. split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a

  29. boil, reduce to a simmer and cook, stirring, until the sugar is dissolved

  30. and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core

  31. 1/2 of 1 pear into a peach-like round by cutting off the

  32. stem end. Poach the pear halves in the sugar syrup until tender. Drain on a

  33. rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden

  34. brown, cool and pulverize in a food processor. Heat the milk with the

  35. remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour. When the

  36. flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5

  37. minutes, or until nicely thickened. Pour pastry cream into a bowl and stir

  38. 6 tablespoons of butter. Add the almond powder, macaroons, and cup kirsch. Allow to cool to room temperature, stirring occasionally; cover

  39. with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub

  40. through a fine sieve and add the 1/4 cup kirsch. Heat again and stir

  41. constantly until clear. Spread a thin layer of apricot glaze on bottom of

  42. the baked and cooled pastry shell. Spoon in the frangipane (almond pastry

  43. cream) and smooth it out. Set the pear round in the center and arrange

  44. around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios

  45. and sprinkle over the pears. Refrigerate until 15 minutes before serving.

  46. 1 day in advance.


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