Directions: |
Directions:Position rack in center of oven and preheat to 375. Spread almonds in baking dish and toast in oven 7 to 9 minutes, stirring occasionally. Let cool, then chop finely. Set aside 4 t. chopped almonds for garnish.
Peel pears and cut off stem ends. Cut a thin slice from the bottom so pears stand upright. Core pears from stem end and carefully cut out about half of pulp from inside with a thin knife, leaving bottom and sides intact.
Beat egg yolks until light and lemon-colored. Add 1/2 c. powdered sugar and continue beating until thick and fluffy. Stir in 1/4 t. almond extract and all almonds except those reserved for garnish. Fill pears evenly with mixture. Stand pears upright in non-aluminum baking pans, just large enough to accommodate. Pour wine and liquer into pan. Cover and bake 30 minutes. Baste with cooking liquid being careful not to drip it into centers, and continue baking 10 minutes, basting again after five minutes. Transfer pears to serving dishes. Place baking pan over medium high heat on stovetop and boil cooking liquid until reduced to about 4 T. Spoon over pears.
Whip cream in small bowl until stiff. Fold in 4 t. sugar and 1/4 t. almond extract. Top pears with cream. Sprinkle with reserved almonds and a bit of cinnamon and serve. |
Personal
Notes: |
Personal
Notes: Surprise dinner guests with this a lovely dessert following a special meal. if you want to prepare it in advance, remove the pears from the oven after 30 minutes. Just before serving, baste pears and return to a preheated oven for 10 minutes. It is easy to add double this recipe.
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