ingredients
serves 6
3 tablespoons blanched almonds, chopped
1/3 cup candied peel, chopped
3 tablespoons raisins
3 tbsp kirsch or rum
1 cup flaked almonds
5/8 cup All purpose flour
1 cup superfine sugar
6 pears
1 tbsp apricot spread
1/2 cup butter
2 medium eggs, beaten
few drops of almond extract
method
1. Put the chopped almonds, candied peel and raisins in a small bowl. Sprinkle with the kirsch, cover and leave to macerate for 6 hours or overnight. Drain, reserving the liquor.
2. Whiz the flaked almonds and flour in a food processor until the nuts are finely ground; set aside.
3. Dissolve half of the sugar in 1 1/2 pints water in a large pan over a low heat, then bring to the boil. Add the pears, cover with a disc of greaseproof paper and poach gently for 10-15 minutes or until tender. Remove the pears with a slotted spoon; set aside.
4. Add the apricot spread to the liquor and simmer for 30 minutes until reduced to a syrupy glaze; set aside.
5. Meanwhile, cream the butter and remaining sugar together in a bowl until light and fluffy. Beat in the eggs a little at a time. Then fold in the flour and almond mixture, reserved kirsch and almond extract.
6. Scoop out the base of each pear with a teaspoon. Stir a spoonful of the cake mix into the raisin mixture; use to fill the pears. Put in a 1 1/2 pint shallow ovenproof dish and spoon the rest of the cake mixture around them. Brush the pears with a little of the glaze.
7. Bake at 190°C (170°C fan oven) for about 50 minutes until the sponge is golden brown and just firm to the touch; cover with foil during baking if it appears to be overbrowning. Brush with a little more glaze and serve with cream.
