How to Make Marizipan Pears – Amigthalota Ahlathia

The sweetest pears you will ever see!

You all know I love FANCY, simple fancy. And I have my reasons. Trust me when I say. It doesn’t take much to make me HAPPY, and I am the type of person that loves everything and anything. Everything I do have I cherish. And 2020 has cemented a deeper meaning to CHERISH! Well, to me, anyway!

We Can All Be Kings and Queens

You see, FANCY does not have to be all chandeliers and silver candelabras; FANCY is what you have curated with LOVE. Today I played around with what I HAD, including the gorgeous and delicious Marzipan Pears by Kathy Tsaples @sweetgreekshop. Needless to say, and I am sure you’d agree, this setting is fit for a King and Queen. Beautiful dining ware is always your canvas, and the rest always come together with what you have. The Marzipan Pears are a great sweet to have and prepare in advance of a celebration.

Tips for Greatness

Egg whites generally freeze well, and expect the Marzipan Pears would freeze well. With the festive season approaching, making these is a must in the next few weeks preparing for a typical Christmas and many a joyous ThanksGIVING. A word of advice, it is best to start this recipe a day ahead.

WHAT YOU NEED:

  • 1kg almonds, blanched, dried and ground
  • 3 tablespoons fine semolina
  • 3 egg whites
  • 3 tablespoons honey
  • 1 cup of rosewater
  • 1 cup of caster sugar
  • 25g packet vanilla sugar
  • 2 cups pure icing sugar
  • cloves (as garnish)

Making Marizipan Pears – Amigthalota Ahlathia

Step 1

Dry the blanched almonds in the oven, then grind them finely in a food processor.

Step 2

Combine the egg whites (lightly beaten with a fork), almonds, semolina, caster and vanilla sugars, half the rosewater in a bowl, and mix to make a pliable paste. Allow this mixture to rest overnight, covered and in the fridge.

Step 3

The next day, knead the past again while adding in the honey. If the past is too dry, add a little more rosewater. If you can’t mould it because it is too wet, add a little more semolina.

Step 4

Preheat your oven to 180 degrees Celcius.

Step 5

Mould small amounts of the paste into area-like shapes and insert a clove on top. Bake for 15-20 minutes.

Step 6

Once out of the oven, brush with rosewater and thoroughly dredge with icing sugar.

Share your finished product with us. Follow and tag Figs & Feta on Instagram @figsandfetaau. Also, make sure to subscribe to the Figs and Feta magazine to get great ideas about cooking, crafts, home decor and many more. If you have more to add to this recipe, share it by commenting below. Have fun!

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