Best Pears With Almond Cream Recipes

JOHN'S PEAR AND ALMOND-CREAM TART

Steps:

• Make dough: In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more ice water).
• Transfer dough (still crumbly) onto a piece of plastic wrap. Form into a 3/4-inch-thick disk; wrap tightly in plastic. Refrigerate until firm, 1 hour.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll dough to a 12-inch round. Fit into a 9-inch removable-bottom tart pan, pressing up sides. Run a rolling pin across the top of pan to trim the edge; refrigerate.
• Make filling: In a food processor, pulse almonds with confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract; process almond cream until well combined.
• Spread 1/4 cup jam on bottom of tart shell, then spread almond cream on top; chill for 15 minutes. Arrange pear slices in a fan pattern over almond cream; place tart on a rimmed baking sheet. Bake 40 to 45 minutes, or until crust is golden brown and almond cream is puffed and set. Transfer tart to a wire rack; let cool in pan. Remove tart from pan. Melt remaining 1/4 cup jam; brush over tart.

ALMOND TORTE WITH PEARS AND WHIPPED CREAM

Steps:

• Make cake: Preheat oven to 350 degrees. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.
• Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick and syrupy, 15 to 20 minutes. Let cool to room temperature.
• In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.

PEARS WITH ALMOND AND CHANTILLY CREAM

Steps:

• In a medium mixing bowl combine pudding, whipped topping, and almond extract. Gently fold together until just combined. Arrange 3 pears in each serving dish. Top with 1/4 cup of the whipped topping mixture. Garnish with a tablespoon of toasted almonds.

PEARS WITH ALMOND CREAM

Steps:

• Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes.
• Whip the cream with an electric beater until it is thickened. Add the sugar and continue beating until soft peaks are formed. Gently fold in the yogurt and almond extract. The cream will keep in the refrigerator, covered, for 2 days.
• Core and slice the pears and arrange slices of half a pear on each serving plate. Top each with 3 tablespoons of the cream and sprinkle with almonds.

ALMOND-PEAR CREAM CHEESE TORTE

Steps:

• Heat oven to 425°F.
• Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
• Reduce temperature to 375°F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.

APPLES, APRICOTS AND PEARS WITH ALMOND CREAM

Steps:

• Place all fruit into bowl and set aside.
• In chilled bowl, beat whipping cream at high speed until soft peaks form.
• Gradually add sugar, continue beating until stiff peaks form.
• Fold remaining Dressing ingredients in by hand, then fold into fruit.