Cinnamon Almond Shortbread Pear
Indulge in the cozy flavors of fall with this Cinnamon Almond Shortbread Pear dessert, a stunning combination of buttery almond shortbread and delicately poached pears. Perfectly crisp shortbread is made with a blend of all-purpose and almond flour for a tender, nutty texture, while ripe pears are infused with warm spices like cinnamon and cloves in a fragrant poaching syrup. Finished with a dusting of ground cinnamon and powdered sugar, this dessert is elegant enough for special occasions yet simple enough to enjoy anytime. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of decadence. Whether you're hosting a dinner party or craving a seasonal treat, this recipe captures the essence of autumn in every bite!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 50 grams Almond flour
- 1 pinch Salt
- 3 medium-sized Ripe but firm pears
- 500 milliliters Water
- 50 grams Brown sugar
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon (for garnish)
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the vanilla extract to the mixture and mix well.
In a separate bowl, combine the all-purpose flour, almond flour, and a pinch of salt.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Do not overmix.
Place the dough on the prepared baking tray. Press and shape it into a flat, round disc about 1 cm thick.
Pierce the dough lightly with a fork to prevent bubbling, and bake for 20-25 minutes, or until golden brown. Remove from the oven and cool completely on a wire rack.
While the shortbread cools, peel and core the pears, leaving them whole.
In a medium saucepan, combine water, brown sugar, cinnamon stick, cloves, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer.
Add the pears to the simmering liquid and poach for about 15-20 minutes, turning occasionally, until they are tender but still retain their shape.
Remove the pears from the poaching liquid and allow them to cool slightly.
Once the shortbread is cooled, place the poached pears on top of the shortbread disc.
Dust the entire dessert with ground cinnamon and powdered sugar for garnish.
Slice and serve. Enjoy this warm spiced dessert with a dollop of whipped cream or a drizzle of caramel sauce, if desired.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 35.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
