Ingredients
Pastry Cream
- 1 1/2 cups heavy whipping cream
- 1 1/4 cups whole milk
- 1 1/4 cups sugar
- 4 large egg yolks
- 1/2 cup all purpose flour
- 2 tablespoons amaretto or other almond liqueur
- 2 teaspoons vanilla extract
- Pinch of salt
Pears
- 8 firm but ripe Bosc pears (about 3 1/4 pounds), peeled, halved lengthwise, cored
- 1/3 cup sugar
- 2 tablespoons fresh lemon juice
- 56 (about) day-old soft ladyfingers (from about three 3-ounce packages)
- 1 1/2 cups coarsely crushed amaretti cookies (Italian macaroons)* or almond macaroons (about 4 ounces)
- 3/4 cup apricot fruit spread (100% spreadable fruit) or apricot preserves
- 4 tablespoons brandy
- 4 tablespoons amaretto or other almond liqueur
- 2 cups chilled whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup sliced almonds, toasted
- Fresh mint sprigs (optional)
Description
A Beautiful And Rich Fall Dessert That's Perfect For A Seasonal Dinner Party.
Bon Appetit Magazine
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