Pear and Mincemeat Frangipane
Thursday Cottage
12
20 minutes
65 minutes
Christmas
Packed full of juicy vine fruits, our delicious mincemeat combines wonderfully with
fragrant pears and sweet almonds. This lovely bake will put you in high spirits long
before Santa arrives.
Ingredients
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75g butter, softened
50g caster sugar
75g plain flour
50g ground almonds
Pinch of salt
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340g Thursday Cottage Mincemeat
2 large dessert pears (about 500g)
150g butter
150g caster sugar
50g cornflour
3 large eggs
150g ground almonds
A little icing sugar to finish
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Brandy Butter
Directions
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Put all the base ingredients together in a food processor and mix until lightly combined - don’t worry if it is still a bit crumbly, it will spread out evenly when cooked.
Turn the mix into the baking tray and lightly press to cover the base. Bake for 15-20 minutes until golden brown. Allow to cool.
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Meanwhile, peel, core and quarter the pears. Cut each into approximately 12 slices. Spread the mincemeat evenly over the base of the base, then lay the pears to cover.
Cream the butter and sugar together with electric beaters until light and fluffy
Beat in half of the cornflour, then gradually beat in the eggs one at a time adding a sprinkle of the remaining cornflour with each egg.
Fold in the ground almonds. Spoon the mixture evenly over pears.
Bake for 40-45 minutes until lightly golden and the topping springs back into shape when lightly touched.
Leave to cool, then dust with icing sugar and cut into pieces.
Serve, for perfection with a blob of Thursday Cottage Brandy or Rum butter!
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