More fruit fun ~ Roasted Pears with Almond Crunch

Halve 3 Bosc Pears, core out seeds and bake cut side up in buttered baking pan ( about 3 tablespoons of  melted butter) at 350 degrees for 50 minutes. Bake uncovered.  Before placing in oven, sprinkle pears with 1/4 cup of sugar. Add 1/2 cup of water to pan for the last 10 minutes. I basted the pears twice with all the pan juice!

For the almond crunch I used one egg white. Whisk the egg white until quite foamy with three tablespoons of sugar. Add 3/4 cup of sliced almonds, preferably with skins until almonds are coated with egg wash.  Spread  the almonds in a thin layer on a greased baking sheet and bake until golden, about 15 minutes at 350 degrees.  Cool completely and then break into pieces. That is all there is to it........of course, I had to add some heavy whipping cream for the final touch!

Embrace fruits in season~

The peaches are wonderful this season! Try whipping up a sensational dessert with very few ingredients along with very little effort!

The tart is made from 3 fresh peaches, peeled and sliced and tossed with heated peach preserves.

The crust is: 1 1/2 cups of flour.
                     7 Tablespoons of cold, unsalted butter.
                     1/2 Cup of ice cold water.
                     A dash of salt, extra flour for rolling out on your surface.

All prepared using a food processor~ processing the flour and slowly adding the chunks of butter until it looks like cornmeal, then streaming in the cold water until the dough forms into a ball shape from the processor. Remove the dough and place on a floured surface and roll into an 8 inch disc. Chill the dough disk for 1 hour. Remove and roll out a few inches more giving you enough room to fill with all the sliced fruit. Add  the peach filling, turning in the edges of the pastry and bake on cookie sheet, lined with parchment paper for 40 minutes at 350 degrees or until  crust is lightly browned.... not much to it! Enjoy!