There's a bit of legwork involved in making this gorgeous dessert but the results are well worth it. It looks fantastic and is a great choice for special occasions.
Preheat your oven to 190c. In a large ovenproof frying pan, make a golden caramel with the butter and the caster sugar. Put the pears face down into the caramel. Cook over a medium heat for a few minutes until the pears are well coloured by the caramel. Turn the pears over and roast in the pre-heated oven for 15 minutes or until soft. Keep warm until needed.
To make the caramel sauce cook the sugar with the lemon juice but not zest until you have a dark caramel.
In a separate pan, bring the cream to the boil. Being careful because it might spit a little, pour the heated cream over the caramel. Whisk continuously for 30 seconds over the heat. Add the lemon zest and chestnuts, transfer to a bowl and allow to cool.
To make the almond cream and pastry first make the almond cream, combine the softened butter, icing sugar, ground almonds and whipping cream and eggs. Mix until well blended. Set aside in the fridge so that it hardens slightly.
Meanwhile, double up the sheets of filo pastry so that you have two rectangles of two layers; brushing them well with the melted butter in-between and on top and sprinkle with almonds. Cut eight approx 12cmx6m rectangles from the two large rectangles and put them flat on a baking tray, dredge with plenty of icing sugar. Smooth the almond cream over the top and bake for 6-8 minutes until golden and caramelised on top. Store in a dry place until needed.
To serve, simply spoon the caramel sauce and chestnuts into four plates then layer the pastry with the pears.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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