Pear And Pistachio Cake With Belle De Brillet And Vanilla Custard Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1679
FAT
245%
CHOL
298%
SOD
50%

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Ingredients for 8 servings

1 quart heavy cream

8 Forelli or Bartlett pears

1/4 cup almond flour

8 egg yolks

6 vanilla beans, split lengthwise and seeded

1 3/4 cups all-purpose flour

2/3 cup melted unsalted butter, plus solid butter for tins

1 teaspoon vanilla extract

1/2 cup ground pistachios

8 eggs

1 1/3 cups sugar

1 1/2 cups sugar, divided

12 Seckel pears

Pinch fine salt

Pear liqueur for brushing (recommended: Belle de Brillet)

8 large egg whites

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