Pear and Almond Wellington

A pear wellington cut in half on a baking tray
  • 4 servings
  • 30 minutes to prepare
Print This

Ingredients

  • 2 ripe pears
  • 50g butter, softened
  • 50g caster sugar
  • 1tsp almond essence
  • 50g ground almonds
  • 15g plain flour
  • 3 eggs, beaten
  • 2 packs ready to roll puff pastry
  • 100g raspberry jam
  • 15g flaked almonds

Instructions

Method:

  1. Pre heat the oven to 200°c /180°c Fan/392°F/Gas Mark 4.
  2. Peel 2 pears and cut in half length ways, removing the small core with the tip of a knife or spoon.
  3. To make the filling, beat together the soft butter, caster sugar and almond essence until light and fluffy.
  4. Mix the ground almonds and flour together.
  5. Add 1 beaten egg at a time, interspersed with a spoonful of almond and flour mix until it is fully incorporated, chill in the fridge for 30 minutes.
  6. Place 1 sheet of puff pastry onto a parchment lined baking tray and cut the pastry into 4 squares.
  7. Spread 1 spoonful of almond filling into the middle of each square of pastry and then top with a spoonful of raspberry jam.
  8. Add a half of pear on top, then spread an even sized layer of almond filling over the pear.
  9. Egg wash around the pear and then add the other puff pastry sheet over the top. Carefully pressing the pastry nice and snug over the pear.
  10. Cut around the pear with a knife and remove the excess pastry. Egg wash the pastry, sprinkle with flaked almonds and bake for 20-25 minutes.
  11. Allow to cool for 10 minutes and dust with icing sugar. Serve with whipped cream.

Chef’s Tip:

This works with other autumnal seasonal fruit like apples or plums.

X