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Italian Desserts

Slide 8 of 34

Almond Cake with Pears and Crème Anglaise

For a simple but elegant dessert, Countess Florence Daniel Marzotto chose to serve a basic sponge cake baked with fragrant almond flour, split in half and filled with a layer of tender pears. Cooked in butter in a covered pan, the pears steam in their own juices, releasing a syrupy sauce all their own.

slideshow Fruit Desserts

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