4 medium pears (800 g)
1/2 cup grated almond paste (50 g)
1/2 cup brown sugar (90 g)
1/4 cup unsalted butter (50 g)
1 tablespoon vanilla extract
1/2 teaspoon ground allspice in grains
16 dried figs (250 g), cut into strips lengthwise
1 cup heavy cream (240 ml) mixed with 1 tablespoon lemon juice (to serve)
4 medium pears (800 g)
1/2 cup grated almond paste (50 g)
1/2 cup brown sugar (90 g)
1/4 cup unsalted butter (50 g)
1 tablespoon vanilla extract
1/2 teaspoon ground allspice in grains
16 dried figs (250 g), cut into strips lengthwise
1 cup heavy cream (240 ml) mixed with 1 tablespoon lemon juice (to serve)
Preheat the oven to 250°C (very hot)
Peel and core the pears, then halve them and remove the cores
Cut each half into three slices. Reserve
In a small baking dish, spread the almond paste and toast in the preheated oven until golden brown (about 5 minutes)
Remove from the oven and reserve
Keep the oven at 250°C
In a large round mold, combine the brown sugar and butter, place over medium heat, and stir constantly with a wooden spoon to caramelize the sugar (about 2 minutes)
Remove from the heat
Add the vanilla extract, allspice, dried figs, and reserved pears, mixing well
Bake in the preheated oven, stirring occasionally, until the pears are tender (about 30 minutes)
Transfer to a bowl and sprinkle with almond paste
Let it cool, then serve accompanied by heavy cream with lemon juice
Calories per serving: 411
Note: If preferred, prepare the salad the night before, let it cool, cover with plastic wrap, and refrigerate until ready to serve
At the time of serving, warm in the microwave and sprinkle with almond paste.
