| 3 | large, firm, ripe pears, peeled and sliced |
| 2 tablespoons | fresh lemon juice |
| 50 g | ground almonds |
| 3/4 cup | milk |
| 125 g | butter, melted and cooled |
| 3 | large eggs, lightly beaten |
| 1/2 teaspoon | vanilla essence |
| 1/2 teaspoon | pure almond essence |
| 3/4 cup | self-raising flour |
| 1/2 cup plus 2 tablespoons | castor sugar |
| 1/2 cup | blanched flaked almonds |
Preheat the oven to 180C. Butter a 1 litre baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
In a bowl, mix together the ground almonds, the milk, 6 tablespoons of the butter, the eggs, vanilla and almond extract, and blend until it is smooth. Then add the flour, half cup of sugar and a pinch of salt and mix again until well combined. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons of butter, and sprinkle with the remaining 2 tablespoons of sugar and the flaked almonds. Bake for 40 minutes, or until golden brown.
Serves 6-8. Serve warm, or room temperature.
From a recipe in Gourmet magazine, 1993.
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