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Sunday, 21 March 2010

Mulled Pear Frangipan

This adaptation of traditional frangipan incorporates the comforting flavours, and spices of late winter with mulled pears. This recipe is posted at the request of Tyler Sharp, and his love of frangipan. Service reccomendations include cinnamon & cognac creme anglaise, a light but very luxurious form of the traditional custard. From beginning to end, from preparation to finish this recipe is a fun, and incredibly sensory experience - nothing can warm the heart and appetite greater than the smell of frangipan - savour every moment, and mouthful :).

Mulled Pear Ingredients:

2 Conference pears
1 Vanilla Pod
1 tsp mixed spice
50ml brandy
50ml amaretto
150ml port
150ml good red table wine (pinot reccomended).

Frangipan Ingredients:

1 deep pre cooked flan case
300g of Butter
300g of Caster sugar
6 Eggs
60g of Self rasing flour
360g of Ground Almonds

(The day before)

Core the pears and cut into halves. Fan pear halves if necessary, and put into a bowl. Add liqours & spices. Open the vanilla pod using a sharp knife and scrape out the seeds into the bowl with the rest of the mix. Leave to soak for 24 hours.

Once soaked, place fanned pears into the pastry case at quarter points. Reduce liqours to an essence (approximately 4 tbsp), and allow to cool.

For the frangipane mix:
Cream the butter and sugar, and add eggs one by one whilst beating slowly. Fold the almonds and the flour into this mix. Add the reduced liqour from the pears, and fold in until uniform. Add the mix to the flan case (the pears should just peek out of the frangipane mix), & bake at 180 degrees centigrade until golden brown. To test if done, insert a sharp knife into the centre of the flan. If the knife comes out clean, you're done. Allow to cool somewhat, and serve warm to a very grateful recipient. :)

1 comment:

  1. Now that looks lush!! may have to give that a go :)