Pear & Almond Pudding

  • Active Time 20m
  • Total Time 1h 5m
  • Rating ****

Serves 16

Pears baked in amaretto make a sweet, decadent combo.


  • For the Pears:
  • 1 1/2 cups sugar
  • 4 cups water
  • 8 large pears, peeled
  • For the Pudding:
  • 16 tablespoons unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 3 1/2 cups ground almonds
  • 2 tablespoons amaretto liqueur, or
  • 1 teaspoon almond extract


TO MAKE THE PEARS: Combine the sugar and water in a saucepan large enough to fit 4 pears. Stir over low heat to dissolve sugar, then bring to a boil. Add 4 of the pears and simmer for 5-7 minutes, until the pears are tender. Remove the pears from the syrup and set aside. Repeat with the remaining 4 pears.

Bring the syrup to a boil and boil until reduced by half. Set aside.

Preheat the oven to 350 degrees F. Butter a 9 x 12 inch rectangular cake pan.

TO MAKE THE PUDDING: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds. Add the amaretto, or the almond extract combined with 2 tablespoons of the reserved syrup.

Arrange the pears upright in the prepared pan. Spoon the filling around the base of the pears so that it comes half way up the pears. Baste each pear with a little of the reserved syrup. Bake for 45 minutes, until the almond batter is puffed and golden. Before serving, brush each pear with a little reserved syrup.

Serve warm, cutting a pear in half for each person.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2818

nutrition information per serving

407 calories; 23g total fat; 71mg cholesterol; 16mg sodium; 49g carbohydrates; 5g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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