6 pears (doyenne de comice
2 whole eggs + 2 yolks
60 g almond powder
30 cl of whipping cream
70 g brown sugar
Preheat the oven to 210 ° C.
Wash the lemon, finely grate its zest and squeeze its juice. Peel, seed and slice the pears into half.
Place them in an oven dish and sprinkle them with lemon juice.
Powder them with 40 gram of brown sugar and cook in the oven for 20 minutes. Whip the whipping cream with the almond powder, the rest of the remaining brown sugar, the whole eggs and yolks. Mix well and add the lemon zest. Take the pears out of the oven. If there is some fruit juice left in the bottom of the dish, pour it into a small bowl and let it cool before adding it to the previously prepared almond cream. Cover the pears with this mixture and bake for 10 more minutes and serve warm or cold.
Sprinkle with some flaked almonds