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Fruit Desserts

Riesling Poached Pear Frangipane Pie
1 9-inch pie crust
4 cups water (Poached Pears)
1 Tbsp. lemon juice (Poached Pears)
6 pears, ripe but not soft (Poached Pears)
2 1/2 cups Riesling wine (Poached Pears)
1 1/2 cups sugar (Poached Pears)
1 lemon slice (Poached Pears)
1 cup blanched almonds (Frangipane Filling)
1/2 cup sugar, divided (Frangipane Filling)
1/4 cup flour (Frangipane Filling)
6 Tbsp. unsalted butter, softened (Frangipane Filling)
2 large eggs (Frangipane Filling)
1 tsp. vanilla extract (Frangipane Filling)
1/2 tsp. almond extract (Frangipane Filling)
1 Tbsp. reduced poaching syrup (Frangipane Filling)
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Riesling Poached Pear Frangipane Pie

Riesling Poached Pear Frangipane Pie

Riesling Poached Pear Frangipane Pie
  • Servings:Serves 10
  • Prep Time:30 minutes
  • Cook Time:80 minutes
1. Bake pie crust according to package instructions for pre-baking an empty crust. Cool.
2. Prepare poached pears. In a large bowl, combine water and lemon juice. Peel, core, and halve pears, and place halves in lemon water. Set aside.
3. Combine wine, sugar, and lemon slice in a heavy saucepan and bring to a boil over high heat, stirring to dissolve sugar. Once this syrup mixture boils, reduce heat and keep it simmering.
4. Drain pears and discard lemon water. Add pears to syrup. Poach for 5 minutes, turn pears over, and continue poaching for an additional 5 minutes, or until pears are tender when pierced with a knife. Remove pears from syrup and place on paper towels to drain. Continue simmering syrup until reduced to 1 cup, about 20 minutes.
5. While syrup simmers, prepare frangipane. Combine almonds with 1/4 cup of the sugar in a food processor and process until finely ground. Add flour and pulse until combined.
6. In a large bowl, use an electric mixer on medium high to beat butter and remaining 1/4 cup of the sugar until fluffy. Add eggs one at a time, beating until well incorporated after each one. Beat in vanilla and almond extracts and poaching syrup. Reduce speed to low, add ground nut mixture, and mix until just combined.
7. Preheat oven to 350 degrees F. Spread frangipane in pre-baked pie shell.
8. Slice 1 pear half into slices 3/8 to 1/4 inch wide without separating slices. Slide a spatula under pears to transfer without separating. Fan pear half by pressing on stem end. Slide fanned pear half on to frangipane slowly so you can place it correctly. Repeat with additional pear halves until frangipane has pear fans evenly spaced over it, with space in between. Place pie on a baking sheet and bake at 350 degrees F for 45 to 50 minutes, until frangipane is puffed, golden, and solid to the touch. If crust edges start to brown too much, cover them with foil. Cool on a wire rack.
9 To serve, slice remaining pear halves in half. Place a quarter pear on a plate, drizzle with poaching syrup, and place a slice of pie beside pear. Extra poached pears may be refrigerated in an airtight container for three to four days, covered with any remaining poaching syrup.
Source: Hannaford fresh Magazine, March - April 2008