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Ein nostalgischer Klassiker aus Omas Backstube: Saftige Herbstbirnen treffen auf eine feine Füllung aus gehackten Mandeln, Zimt und braunem Rohrzucker, eingehüllt in goldbraunen, knusprigen Blätterteig. Warm aus dem Ofen serviert, verführt dieses traditionelle Dessert Groß und Klein.
Ingredients
Preparation method
Preparation & filling
Preheat the oven to 200 °C top/bottom heat (180 °C fan) and line a baking sheet with baking paper.
Wash the pears, peel them (leaving the stem attached), and cut the bottom straight so that they stand stably. Carefully remove the core from the bottom using an apple corer and immediately drizzle the pears with lemon juice to prevent them from browning.
Mix the chopped almonds with brown cane sugar and ground cinnamon in a bowl. Evenly fill the pears from the bottom with the nut-cinnamon mixture.
Chef's tip
Firm pears such as Conference or Abate Fetel are best suited, as they hold their shape during baking and remain wonderfully juicy.
Leftover pastry scraps can be shaped into small pastry leaves, which can be nicely attached near the stem before baking.
42 min
Under an hour
