INGREDIENTS :

1 pkg. puff pastry, thawed overnight in fridge

8 Bartlett or Bosc pears

½ c. butter

½ c. sugar

¾ c. almond flour (almond flour – ½ c. blanched almonds + ¼ c. sugar)

1 egg yolks

1 Tbsp. rum

1 egg for egg wash

TO COOK PEARS :

2 c. water

1 c. sugar

1 c. pear nectar

½ c. white wine

PREPARATION: To cook pears, peel and cut in half and remove core. Bring water, sugar and ½ c. pear nectar to boil. Add the pears and cook on medium heat for about 10 minutes until slightly firm. Remove pan from heat and let pears cool in this liquid.

TO MAKE ALMOND FLOUR: Lightly toast almonds in oven. Place in food processor and pulverize with ¼ c. sugar.

TO MAKE ALMOND CREAM: Add butter, remaining ¼ c. sugar, egg yolks and rum to almond flour in processor and blend.

When pears are cool, dry well with paper towels. Fill centre of each of 12 pear halves with almond cream (leave remaining 4 halves in poaching liquid for the sauce.

Roll out dough, put in pie plate. Put stuffed halves face down on pastry bottom. Dot remaining cream around pears if any. Cover pie with lattice of puff pastry. Brush with egg wash and place in preheated oven at 400 degrees. Bake for 35 – 40 minutes until golden.

SAUCE: Reheat remaining 4 pear halves in poaching liquid. Add wine, remaining ½ c. pear nectar and 1 Tbsp. rum. Let pears cook over medium heat until sauce thickens and carmelizes. Puree the mixture. Serve the pie warm with sauce.

View a Shopping List for this Recipe