Pear and frangipane pudding Recipe

Spiced poached pears wrapped in an almond sponge, served with clotted cream.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5

Les ingrédients

Pour people
  • Pear(s) : 6 whole
  • Dry white wine : 500 ml
  • Water : 200 ml
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 200 g
  • Star anise : 1 whole
  • For the fruit
  • Cinnamon stick(s) : 1 whole
  • Unsalted butter : 125 g
  • Caster sugar : 125 g
  • Ground almonds : 125 g
  • Plain flour : 20 g
  • Whole egg(s) : 2 whole
  • Clotted cream : 6 tbsp



    Peel the pears, and remove the core using a Parisienne scoop.

    Scrape the seeds from the vanilla pods.
    Place the wine, water, sugar, vanilla, pears and spices in a pot, slowly bring to the boil.

    Reduce the heat and simmer for 45 minutes or until the pears are tender.

    Allow to cool in the liquor.
    Once cool, remove pears, quarter, and drain well in kitchen paper.


    Mix the flour and ground almond together in a bowl.

    Crack and whisk the eggs in a separate bowl

    Cream the butter and sugar together in a mixer or food processor until pale and fluffy.

    Add one third of the dry mix followed by half the eggs, then another third of the dry mix, then the rest of the eggs followed by the last of the dry.

    Mix just until this makes one smooth batter.


    Cut the pears in half and slice the bottom half of each pear to resemble a fan.

    Place a small amount of the frangipane on the bottom of cake ring or individual silicone mould.
    Top this with the half pear, with the fan spread accross the bottom and the top sticking out.
    Now fill the mould with more frangipane and bake in the oven for 15-20min.

    Remove from the oven, allow to cool and serve warm with a dollop of clotted cream.

Chef's tip

«You could change the fruits and the spices to keep this pudding seasonal.»

Your comments