Pear and Peach Frangipane Recipe
Ingredients
| Self raising flour | 2 Ounce | |
| Plain flour | 3 Ounce | |
| Ground rice/semolina - 1 oz | ||
| Grated rind of 1 lemon | ||
| Soft light brown sugar | 2 Ounce | |
| Butter | 5 Ounce | |
| FRANGIPANE | ||
| Softened butter | 4 Ounce | |
| Castor sugar - 4 oz | ||
| Egg | 1 | |
| Ground almonds | 7 Ounce | |
| Almond essence | 1/2 Teaspoon | |
| Plain flour | 1 Tablespoon | |
| Peaches | 2 , halved | |
| Pears | 2 , peeled | |
| Apricot jam | 4 Tablespoon | |
Directions
GETTING READY
1. Turn the oven to 350°F/180°C/Gas 4
2. Oil a Swiss roll tin of dimensions 7"X11" lightly
MAKING
3. In a large bowl, sift the flours, ground rice and lemon rind; rub in butter and sugar and form into a dough, press into the tin and chill
4. For the frangipane, cream the sugar and butteruntil pale and creamy, add beaten egg, ground almonds and essense and flour to it and spread over the chilled base
5. Arrange peach and pear halves over it in alternating rows on top and bake for fifty minutes till firm and golden
6. Allow to cool and brush with warmed apricot jam
SERVING
7. Cut into eight squares and serve
TIP
When freezing, wrap in cling flim
1. Turn the oven to 350°F/180°C/Gas 4
2. Oil a Swiss roll tin of dimensions 7"X11" lightly
MAKING
3. In a large bowl, sift the flours, ground rice and lemon rind; rub in butter and sugar and form into a dough, press into the tin and chill
4. For the frangipane, cream the sugar and butteruntil pale and creamy, add beaten egg, ground almonds and essense and flour to it and spread over the chilled base
5. Arrange peach and pear halves over it in alternating rows on top and bake for fifty minutes till firm and golden
6. Allow to cool and brush with warmed apricot jam
SERVING
7. Cut into eight squares and serve
TIP
When freezing, wrap in cling flim
Chef
