Pears, filled with meringue on a placed on almond cream and light blueberry confiture

Ingredients

Ingredients (10 servings)

For the pears

• 5 pears cut in half and without the seeds
• 2 tablespoons peeled almonds, finely ground
• 1 egg white
• A pinch of fine Atlantic sea salt
• 1 tablespoon of dry white wine

For the cream

• 1/3 cup of peeled almonds
• 1/4 cup of water
• 1 tablespoon unrefined nut oil
• 3 tablespoons light blueberry confiture by Anvey Zion

Preparation

Making the pears

• Heat an oven to 170 degrees and line a pan with baking paper
• Arrange the pear halves with their inside faces up
• Brush the top side of each pear with white wine
• Put in the oven for 10 minutes until lightly browned
• In the meantime, whip the egg white and salt, to obtain a stiff and shiny foam
• Using a spatula, gently fold in the ground almonds
• Fill the pears with the mixture of egg whites and almonds and bake for another 10 minutes until the meringue hardens and browns

Making the cream

• Put the almonds, water and nut oil in a food processor and grind to a paste texture
• Spread a spoonful of cream on a serving plate and add a little of the light blueberry confiture
• Place a stuffed pear in the center and serve