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.Fruit Desserts
The cake can be prepared through Step 4 and kept covered at room temperature overnight before proceeding. The poached pears can be refrigerated overnight; rewarm gently before assembling.
Almond flour, made from finely ground almonds, is available at specialty food stores and large supermarkets like Whole Foods.
This light dessert doesn't need a big, sweet wine as a partner—in fact, that would be overwhelming. Count Marzotto poured glasses of his graceful Moscato di Noto that, unfortunately, is not exported to the United States. However, fellow Sicilian producer Planeta does export its bottlings, including their lush, gold-colored, apricot-scented Moscato.