One of the things I love most about school holidays is the welcome change of pace from a frenetic, breakneck speed to an almost leisurely meandering. Time to stop and smell the roses. Throw routine out the window and indulge in all the little things that make me happy.
Upon our return home from the Easter long weekend, there’s finally a chill in the air. Autumn has well and truly arrived. Time to bake and surprise the troops with something special for afternoon tea. Like these little pear and almond friands. So rich. So Buttery. So Chic.
Pear and Almond Friands
100g unsalted butter
4 large egg whites
1/3 cup plain flour
1 cup pure icing sugar
3/4,cup, almond meal
2 drops almond essence
1 tablespoon brandy or pear liqueur (optional)
2 ripe pears
freshly squeezed lemon juice
extra icing sugar, for dusting
PREHEAT oven to 190C.
GREASE and flour a six hole friand or muffin tin.
MELT butter and set aside to cool.
IN A medium bowl, whisk the egg whites with a fork until just foamy.
SIFT flour, icing sugar and almond meal together over the foamy egg whites. Add almond essence and brandy. Stir ingredients together until just combined.
LASTLY add the melted butter, stirring lightly to combine.
SPOON the batter evenly into the prepared tin.
PEEL, core and halve the pears. Slice each halve thinly. Squeeze over a little lemon juice to prevent discoloration. Insert 6-8 thin pear slices vertically into each friand.
BAKE for 25 minutes until the friands are a light golden colour and spring back lightly when pressed.
REMOVE from oven and allow to stand for five minutes before turning the friands out. Cool on a wire rack. Serve dusted with icing sugar.