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Inspired from the French Mediterranean area, this delicious desert is a very quick and easy to make while leaving the impression that you are a gourmet chef.  It is possible to use any dried fruits or nuts available.  Personally, I like to use dried cranberries and blueberries with a touch of honey inside.  The creative possibilities are endless.  As always, try it once and then make your own substitutions to create your own perfect pear.

  • Serves 4
  • Cooking time: 15 minutes
  • Preheat oven to 160 C (320 F)


4 Williams pears
30 g (1/4 c) Toasted almonds
30 g (1/4 c) Toasted filberts
2 dried figs
2 dried prunes
2 dried apricots
10 g (1/8 stick) butter
50 g (3 tblsp) raw cane sugar
50 g (3 tblsp) lavender honey, runny

Almond Cream
60 g (1/2 stick) butter, softened
60 g (1/2 c) confectioner’s sugar
60 g (1/2 c) ground almonds
20 g (1/8 c) all-purpose flour
1 egg
2 drops almond extract

A few sprigs of mint


  1. Peal the pears without removing the stalk
  2. Using a melon baller, scoop out the core of the pear by going through the root
  3. Wrap pears in plastic wrap to retain colour and freshness
  4. Make the Almond cream by beating together the softened butter, confectioner’s sugar, ground almonds, flour and egg; add a couple drops of almond extract and mix well.
  5. Chop the almonds, filberts, dried figs, prunes and dried apricots
  6. In a bowl, throughly mix the dried fruit and almond cream
  7. Using a small spoon, fill the pear with fruit and almond cream mixture
  8. Melt the butter
  9. Brush pears with melted butter and sprinkling them with raw cane sugar
  10. Bake pears for 15 minutes then brown them under the broiler
  11. drizzle honey all over plate
  12. Place pear in the middle of the plate and garnish with a sprig of mint

Original source: Frech Mediterranean Cuisine
Photo courtesy: wikimedia.org