4 medium pears (800 g)
1/2 cup almond paste (50 g)
1/2 cup allspice (90 g)
1/4 cup butter (50 g)
1 tablespoon vanilla extract
1/2 teaspoon ground allspice in grinds
16 dried figs (250 g), cut into strips along the length
1 cup heavy cream (240 ml) mixed with 1 tablespoon lemon juice (to serve)
4 medium pears (800 g)
1/2 cup almond paste (50 g)
1/2 cup allspice (90 g)
1/4 cup butter (50 g)
1 tablespoon vanilla extract
1/2 teaspoon ground allspice in grinds
16 dried figs (250 g), cut into strips along the length
1 cup heavy cream (240 ml) mixed with 1 tablespoon lemon juice (to serve)
Bake the oven to 250°C (very hot)
Peel the pears, cut them in half, and remove the core
Cut each half into three slices
Set aside
In a small baking dish, spread out the almond paste and bake in the preheated oven until golden brown (about 5 minutes)
Tire of the oven and set aside
Keep the oven at 250°C
In a large round form, combine the allspice and butter, place on medium heat, and, stirring constantly with a wooden spoon, let the allspace caramelize (approximately 2 minutes)
Remove from the heat
Add the vanilla extract, ground allspice, dried figs, and reserved pear slices, and mix 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 and serve immediately, accompanied by heavy cream with lemon juice
411 calories per serving
Obs.: If preferred, prepare the salad the night before, let it cool, cover with plastic wrap, and store in the refrigerator
When serving, heat in the microwave and sprinkle with almond paste.
