Pear Almond Torte with Sage
When I worked as a chef in Italy, I fell in love with how the Italian dishes incorporate savory flavors and fresh herbs with desserts. Having grown up in the South, I don’t remember a lot of recipes with fresh herbs, in general. I do remember a lot of butter and sugar and fried foods. This recipe does call for butter and sugar, however, when divided between 8 servings, the fat and sugar content isn’t too bad. And, as I say in bikini-land, sharing is caring.
Fresh sage leaves, chopped almonds, and cream cheese provide a delicious flavor that will satisfy the most discerning of palates. Serve with a drizzle of honey or balsamic glaze. A dollop of Praline Ice cream. Just a dollop will do.
Other key ingredients in this yummy, classic Pear Almond Torte are cinnamon, canned or fresh Bartlett pears, chopped almonds, and lemon juice.
RECIPE TIPS:
- Lemon zest for added depth of flavor to the crust!
- Consider substituting mascarpone (Italian cream cheese) for the cream cheese.
- Choose to use fresh Bartlett pears. If so, peel the pears (about 3 pears), core and slice. Cook in a medium stockpot with enough water to cover and 2 tablespoons of brown sugar until just fork tender.
- Time saving tip: bake crust ahead of time. The day before. Let cool, cover and refrigerate. Bring to room temperature when completing recipe.
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