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Pear And Peach Frangipane

Elitists.Kitchen's picture
Ingredients
  Self raising flour 2 Ounce
  Ground rice/Semolina 1 Ounce
  Semolina 1 Ounce
  Lemon rind 1 , grated
  Soft light brown sugar 2 Ounce
  Butter 5 Ounce
For frangipane
  Frangipane 1
  Softened butter 4 Ounce
  Sugar 4 Ounce
  Egg 1 , beaten
  Egg 1
  Ground almonds 7 Ounce
  Almond essence 1⁄2 Teaspoon
  Plain flour 1 Tablespoon
  Peaches 2 , halved
  Peaches 2 , peeled, halved, stoned and sliced
  Pears 2 , peeled
  Pears 2 , peeled, sliced and sprinkled with lemon juice
  Apricot jam 4 Tablespoon
Directions

GETTING READY
1. Turn the oven to 350°F/180°C/Gas 4
2. Oil a Swiss roll tin of dimensions 7"X11" lightly

MAKING
3. In a large bowl, sift the flours, ground rice and lemon rind; rub in butter and sugar and form into a dough, press into the tin and chill
4. For the frangipane, cream the sugar and butteruntil pale and creamy, add beaten egg, ground almonds and essense and flour to it and spread over the chilled base
5. Arrange peach and pear halves over it in alternating rows on top and bake for fifty minutes till firm and golden
6. Allow to cool and brush with warmed apricot jam

SERVING
7. Cut into eight squares and serve

TIP
When freezing, wrap in cling flim

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Peach
Interest: 
Gourmet, Healthy
Servings: 
8

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