|3||large, firm, ripe pears, peeled and sliced|
|2 tablespoons||fresh lemon juice|
|50 g||ground almonds|
|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.