The light complexity of pears, coupled with the richness of hazelnut cream makes for a deliciously sweet treat.

3/4 cup roasted, skinned and salted hazelnuts (3 ounces), chopped

1/2 cup confectioners’ sugar, plus more for dusting

4 tablespoons unsalted butter, softened

2 teaspoons amaretto liqueur

1/2 teaspoon pure vanilla extract

1 large egg, chilled

2 large, ripe Bartlett pears

1 tablespoon fresh lemon juice

  1. In a food processor, finely grind 1/2 cup of the hazelnuts. Transfer to a bowl. Add the confectioners’ sugar and butter and beat at medium-high speed until light and fluffy, about 3 minutes. Add the amaretto and vanilla and beat for 1 minute. Add the egg and beat until incorporated.
  2. Place a piece of parchment paper on a sheet pan.  Spread the hazelnut cream on the paper, about 1/2 inch thick.
  3. Peel, halve and core the pears. Slice each pear half lengthwise 1/4 inch thick; spread them into fans. Brush with lemon juice. Using a spatula, transfer the pear fans to the pan and place on top of the cream. Dust the pears with confectioners’ sugar. Bake for about 20-25 minutes, or until the hazelnut cream is set and nicely browned.
  4. Using a spatula, transfer the cream and pear to the Croccantini.  Dust with confectioners’ sugar and scatter the remaining 1/4 cup of chopped hazelnuts over the top. Serve right away.
Original recipe found at foodandwine.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here

  Imprimer la recette

Vous avez une idée pour la prochaine grande création? Nous aimerions que vous nous en fassiez part!

Cliquez ici