On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.12 / 5 (1245 votes)

Prep time:
10 min
Cook time:
50 min

Rachel Allen’s pear frangipane is a mix of ripe pears with a sweet almond pastry cream


1. For the frangipane: Preheat the oven to 180C/160C fan/gas 4. Place the butter in a large bowl and beat until very soft. Add the sugar and continue to mix until soft and light, then beat in the eggs one by one. Finally, stir in the ground almonds. Alternatively, place the butter, sugar and eggs in a food processor and whiz to combine, then add ground almonds and whiz briefly until fully mixed in.

2. Place the pears in a 20x30cm ovenproof gratin dish, then spread the frangipane over the top and bake in the oven, not too close to the top or it may brown too quickly, for 40–50 minutes or until the frangipane is just set in the centre. The pears by this stage should be tender.

3. Serve warm with a dusting of icing sugar and a little softly whipped cream.

Feeling in the mood for more sweet comforting puds? You’ll love our winter desserts.


  • 175 g butter, softened
  • 250 g caster sugar
  • 6 eggs
  • 250 g ground almonds
  • 6 ripe pears, peeled, cored and cut into roughly 2cm chunks
  • icing sugar, for dusting
  • whipped cream, for serving

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Lovely recipe that's very easy. Went down a treat when I made this for family. I baked right at the bottom of oven as is says in the recipe and it turned out lovely golden brown. I would definitely recommend!

CarolineR56567 CarolineR56567  Posted 14 Nov 2013 8:22 PM

Got too brown too quickly, ended up like almond egg custard. Tasted ok but not what I had hoped

LindaL75601 LindaL75601  Posted 20 Oct 2013 2:20 PM