Pear Frangipane

This dessert is awesome if you are in a pinch and you need something to impress! Unlike, typical frangipanes, this one does not have a pastry shell and that means it takes half the time to make! I got this recipe from SORTEDFood, they put plums on theirs, but the first time I made it, we did not have any plums in the house so I used pears instead. That’s the other great thing about this dessert – it is really versatile. You could put the fruit of your choice on it, some good examples include, apple, peach and apricot.

Pear Frangipane

Ingredients:

• 2 beaten eggs

• 100 g melted butter

• 2 pears (or the fruit of your choice)

• 50 g self-raising flour

• 100 g ground almonds

• 100 g caster sugar

Methods

Preheat the oven to 180c and line a tin with grease proof paper. Next, weigh out all the dry ingredients and put them in a bowl. Whisk them together to make sure the mixture is evenly distributed and there are no lumps.

Add the melted butter and the two beaten eggs. However, make sure the butter has cooled down as you do not want scrambled eggs in the frangipane. Make sure the mixture has been beaten well and is lump free.

Transfer the mixture to the tin and cut the fruit of your choice into thin slices. Fan out the fruit on the top to make it more aesthetically pleasing. Unfortunately, my pears were on the ripe side, so it was hard to cut them perfectly.

Bake in the oven for 20-25 minutes until it has risen and has turned a golden brown colour. If in doubt, stick a skewer in the middle and if it comes out clean it is ready to eat. This moist, fluffy sponge is perfect for any occasion. Serve it with cream or ice cream to further accentuate the dessert.