French | Baked Pears
Posted on April 27, 2014
These were good!
Yield: 2 servings
7/8 ounce (25 grams) ground, blanched almonds
1 tablespoon chilled butter, cut into small pieces
scant 4 teaspoons (15 grams) sugar
butter for baking sheet
1 large pear, peeled, halved, cored with stem intact
1 1/2 tablespoons apricot preserves pressed though a fine sieve
3 tablespoons shaved, dark chocolate
Make a streusel by combining ground almonds, chilled butter, and sugar into a fine crumble with a pastry blender. Set aside in the refrigerator until needed.
Preheat oven to 375° F.
Butter a baking sheet. Place pear halves, flat side down, on a work surface. Brush top surfaces liberally with apricot preserves. Sprinkle streusle over surface. Coat evenly.
Using a spatula, carefully transfer pears to the baking sheet and bake until cooked, about 20 minutes.
Transfer pears to serving plates. Sprinkle chocolate over pears and plates. Serve immediately.
(Ref. "Baked Pears" recipe, Sur La Table's "Dining with Julia II" class.)