Dessert Recipes > Passion Fruit Delight

This recipe is part of the November 2005 Recipes Menu

Starter - Fennel a la Grecque
Main Course - Rabbit with Juniper Berries
Dessert - Pear & Almond Pie

How to make pear and almond pie:
Pears are in season, and make a tasty dessert especially if served with delicious clotted cream, why not finish of the meal with the following recipe:


shortcrust pasty
2 cups ground almonds
2 tablespoons superfine sugar
4 tablespoons rum or sweet sherry
4 firm pears, peeled, cored and halved
juice of half lemon
milk and caster/superfine sugar for a glaze
(see measure conversions for more information)


- Roll out two thirds of the shortcrust pastry.
- Line an ovenproof flan dish with the rolled out pastry.
- Stir the almonds with the sugar and chosen alcohol to make a crumbly mixture.
- Spoon this mixture over the pastry base, but do not press it down.
- Toss the pear pieces quickly in lemon juice and drain off all the excess.
- Arrange the pears on top of the almond mixture without pressing them down.
- Roll out the remaining pastry to make a lid.
- Dampen the edges of the pastry base with milk or water, cover with the freshly rolled pastry and press the edges together well to seal in the filling.
- Trim the edges (use the trimmings to make leaves to decorate the top).
- Make a small hole in the centre to allow the steam to escape during cooking.
- Brush with milk and sprinkle with a little superfine sugar.
- Bake the pie in oven at 200 degrees Centigrade (see temperature conversions) for 15 minutes, then reduce the oven temperature to 180 degrees centigrade and cook for a further 25 to 30 minutes.
- Serve hot with clotted cream.