Gratin di pere e mandorle (Baked pears and almonds)

The recipe as printed had a huge error. In the end, the dessert did turn out nicely. The recipe called for 500 grams of ground almonds. I corrected it to 50 grams. Also I would serve it warm with a scoop of vanilla ice cream or gelato. 

Gratin di pere e mandorle (Baked pears and almonds)

2 small William pears

1 vanilla pod or 1/2 t vanilla 

1 stick of cinnamon

2 cloves 

50 g almond meal

30 g sliced almonds

2 T honey

50 g butter 

1 egg

Wash pears and cut on half. Remove cores. In a saucepan, bring water (enough to cover pears) cinnamon, cloves and vanilla to a boil. Add pears and gently simmer on very low heat for 5 minutes or until tender. 

Melt butter and add to almond meal. Beat in egg and honey.  Butter a baking dish and spread in the paste of almonds. 

Strain the pears out of the liquid and place pear halves onto almond paste. 

Top with slivered almonds and a spoonful of sugar. 

Bake 350 for 20 minutes.