So to make Pear Heaven, first bake a batch of:
Almond Short Bread Cookies:
I do want to say, I am not entirely sure of the temperature,
but I think I baked them at 400 degrees.
In a large bowl mix by rubbing with your fingers until
all the butter is in crumbs :
2 cups unbleached white flour
12 tablespoons very soft butter
Add and mix:
1/2 cup almond meal
3/4 cups brown sugar
Add and mix gently until combined:
Zest from 1 lemon
1 tablespoon lemon juice
Roll out carefully into a rectangle on wax paper,
then chill in the freezer for about 20 minutes.
Slice into 1″x 4″ rectangles, but leave it as one large block while it bakes.
Poke with a fork evenly to prevent buckling.
Leave on wax paper and place on a cookie sheet.
Bake for about 15 minutes, or until golden at 400 degrees.
Let cool before removing them from the pan.
While they bake make a small pot of:
In a small pan heat and mix until sugar is desolved:
2 tablespoons butter
Now, sauted in a large pan with 1 tablespoon of brandy sauce,
covering and letting them cook until just tender then turn off stove:
1 tablespoon butter
6 pears sliced, and cored
A dash of:
Serve Pear Heaven in a small dish with pears on the bottom,
a dollop of vanilla bean ice cream, a bit of brandy sauce
over the top, and an almond shortbread cookie tucked in for good measure.