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Almond-Parfait with Vanilla Poached Pears

  • Total Time: 365 min.



120 g almonds
50 g (4 tbsp) caster sugar
3 medium egg yolks
80 g Caster sugar
1 Taylor & Colledge vanilla pod
300 ml cream
3 medium egg whites
1 pinch of salt
3 tbsp almond liquor (optional)


2 pears
50 g caster sugar
200 ml white wine (alcohol free: white grape juice)
1 lemon
1 Taylor & Colledge vanilla pod
3 cloves


Step 1: Prepare a small loaf tin (18 cm) by lining with parchment paper.

Step 2: In a small saucepan, combine 4tbsp of sugar with 2tbsp of water. Stir until the sugar is dissolved and then bring to a boil. Add the almonds, stirring until the almonds are coated. Reduce the heat to medium and simmer until the sugar crystalises around the almonds. Keep stirring until the sugar re-melts, letting the liquid coat the almonds.

Step 3: When the sugar is completely liquid and golden, carefully pour the mixture onto a lined baking tray and leave to cool completely. Then finely chop 2/3 of the candied almonds and set the remaining almonds aside.

Step 4: To make the parfait, whip up the egg whites with a pinch of salt until stiff. Then slowly a spoonful at a time add 40g sugar and beat until stiff peaks and shiny. Set aside.

Step 5: Split the vanilla pot with a knife and scrape out the seeds. In a medium bowl, beat the egg yolks with the remaining 40g sugar and vanilla seeds until light and creamy.

Step 6: Whip the cream to a soft peak.

Step 7: Gently fold 1/3 of the egg whites into the egg yolk mixture, then fold in the remaining egg whites and cream. Add the chopped almonds and almond liquor, if using.

Step 8: Pour the mixture in the loaf pan and freeze for at least 5 hours or overnight.

Step 9: Before serving, peel the pears, cut in half and remove the core. Brush with lemon juice to prevent browning. Split the vanilla pot with a knife and scrape out the seeds. Keep the pods.

Step 10: In a small saucepan, slowly caramelize 50g of sugar over medium heat. Add the white wine and simmer until the sugar dissolves. Place the pears in the saucepan, add the vanilla seeds and the pods and cook for 20 minutes until the pears are soft.

Step 11: To serve, remove the parfait from the freezer and leave for 10 minutes to soften a little. Place on a platter, remove the loaf pan and top with remaining almonds and honey. Cut into 1 – 2 cm thick slices and serve with the warm poached pears.

  • Prep Time: 55 min.
  • Resting and Freezing Time: 310 min.