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A confluence of random ingredients ended up quite nicely: Caramelized Pear with Almond Frangipane

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Joined: Dec 12, 2005


Posted to Thread #30203 at 10:40 pm on Apr 2, 2018

I had made another batch of caramelized pears, using only part of "Smitten Kitchen's" recipe for her otherwise boring baked oatmeal-- and then forgot about them.

Then I made almond cream (aka frangipane) from Johnny Iuzzini's "Sugar Rush". It was meant for almond croissant filling, but my enthusiasm waned once I stopped screwing up the basic roll and baked pretty croissants. So the almond cream was just sitting around.

Then I was going to make the tart from The Artful Baker, but he used apricots and pistachio frangipane with his pate sucre and I had neither fresh apricots nor pistachios.

Pate Sucre with Almond Frangipane topped with Caramelized Pears and drizzled with my Dyslexic Sauce and my caramel sauce.

I kept 1/4...took the rest to the library.


Jesus saves. Buddha recycles.

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