Bosc Pear and Walnut Frangipane

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Aug 25, 2015


Bosc Pear and Walnut Frangipane

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Bosc Pear and Walnut Frangipane
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Yield Servings
Author Chef Jean-Francois Bonnet
Prep time 45 minutes
Cooking time
Total time 45 minutes


Bosc Pear and Walnut Frangipane


  • Poached Pears
  • 6 ripe bosc pears
  • 4 1/3 cups water
  • 1 1/8 cups sugar
  • 1 cinnamon stick
  • 1 star anise
  • Walnut Frangipane
  • 8 tablespoons Butter unsalted
  • 2/3 cup sugar
  • 7/8 cup almond flour
  • 1/8 cup flour
  • 2 eggs
  • 6 tablespoons walnut paste
  • Pear Butter
  • 4 1/3 cups ripe pear peeled and cored
  • 4 1/3 cups maple sugar
  • 2 1/2 tablespoons Butter unsalted


Poached Pears
  1. Peel, core the pears, and cut them in half.
  2. Bring the water, sugar, and spices to a boil.
  3. Cook the pears in the spice syrup for 5 minutes after a boil. Cool in the syrup.
  4. When cool, drain on a paper towel and cut in ¼ inch slices.
Walnut Frangipane 
  1. In a mixing bowl, mix the butter, walnut paste, and the sugar without creaming it.
  2. Add the eggs one by one and mix in the almond flour and flour.
  3. Pipe in tart mold and add the sliced pears.
  4. Bake until brown in preheated oven (360°F). Cool and unmold.
Pear Butter
  1. Mix the pear in a puree.
  2. Add the maple sugar and cook slowly until thick and brown. Add in the butter.
  3. Cool the preparation on an ice bath.