Almond-Pear Torte with Caramelized Sugar Glaze

Allergens

Eggs, Nuts

Ingredients

• 6 ripe but firm pears 1 cup granulated sugar, plus 2 tablespoons for the caramel 4 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 cup ground almonds 3 large eggs, separated 1 cup powdered sugar 1/2 cup all
• purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).
2. In a saucepan, combine 1 cup sugar, 1 cup water, and vanilla extract. Bring to a boil and cook until the syrup is a deep amber color. Remove from heat and carefully stir in butter.
3. Meanwhile, prepare pear poaching liquid: in a separate saucepan, combine water and the remaining 2 tablespoons of sugar. Bring to a simmer and add pears. Cook until tender but still firm, about 10 15 minutes. Remove pears from syrup and let cool slightly.
4. In a large bowl, whisk together ground almonds, powdered sugar, flour, baking powder, and salt.
5. In another bowl, beat egg yolks until pale and creamy. Stir in the almond mixture to create a thick batter.
6. In a third bowl, beat egg whites until stiff peaks form. Fold into the batter gently.
7. Pour half of the caramelized sugar glaze onto the bottom of a greased springform pan, spreading evenly.
8. Slice pears and arrange in a circle on top of the caramel layer in the pan.
9. Pour the almond egg batter over the pears and smooth the surface.
10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
11. Once cooled, release from the springform pan and place on a serving plate. Drizzle remaining caramelized sugar glaze over the top and serve.

Chef’s Insight

The key to this dessert is the perfect balance between the rich almond sponge and tender poached pears, all brought together by the lustrous caramel glaze.

Notes

This recipe is designed for a 9-inch springform pan.