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Almond Poached Pears Recipe
|Slivered almonds||3⁄4 Ounce|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Powdered sugar||2 Teaspoon|
Serving size: Complete recipe
Calories 914 Calories from Fat 306
% Daily Value*
Total Fat 35 g53.5%
Saturated Fat 15.5 g77.5%
Trans Fat 0 g
Cholesterol 267.9 mg89.3%
Sodium 798.6 mg33.3%
Total Carbohydrates 130 g43.5%
Dietary Fiber 13.7 g54.7%
Sugars 84.6 g
Protein 8 g16.6%
Vitamin A 6% Vitamin C 24.9%
Calcium 14.1% Iron 10%
*Based on a 2000 Calorie diet
Spread almonds in baking dish and toast in oven 6 to 8 minutes, stirring occasionally.
Let cool, then chop finely.
Set aside 2 teaspoons chopped almonds for garnish.
Retain oven temperature at 375°F.
Cut off stem ends.
Cut thin slice from bottoms so pears stand upright.
Using thin-bladed knife or coring tool and long-handled small spoon, core pears from stem end and scoop out about half of pulp from inside, leaving bottom and sides intact.
Beat egg yolk until light and lemon colored.
Add 1/4 cup powdered sugar and continue beating until thick and fluffy.
Stir in 1/8 teaspoon almond extract and all almonds except garnish.
Fill pears evenly with mixture.
Stand pears upright in nonaluminum baking pan just large enough to accommodate them.
Pour wine and liqueur into pan.
Cover and bake 30 minutes.
Baste outside of pears with cooking liquid (being careful not to drip liquid into centers) and continue baking 10 more minutes, basting again after 5 minutes.
Transfer pears to serving dishes.
Place baking pan over medium-high heat and boil cooking liquid until reduced to 2 tablespoons.
Spoon over pears.
Whip cream in small bowl until stiff peaks form.
Fold in 2 teaspoons powdered sugar and 1/8 teaspoon almond extract.
Top pears with cream.
Sprinkle with reserved almonds.