Peel the pears, cut into quarters and remove the cores. Place the quarters into a saucepan, add the honey, turmeric and 500 ml of water. Cover and cook for 20 minutes over a gentle heat.
Meanwhile, beat the softened butter with the sugar in a large bowl until light and fluffy. Beat in the eggs, one at a time and then the powdered almonds, until you have a smooth paste. Lightly butter a 1 litre capacity cake tin and add the drained pears and the almond paste in layers; it should make 2 layers of each, start with the pears so when it is turned out the pears are on top. Cook the dessert in a Bain-Marie (I use a roasting tin half filled with water into which I place the cake tin) for 50 minutes in an oven preheated to 180 oC. Protect after 20 minutes to prevent from over-browning. Allow to cool in the tin and then refrigerate for 12 hours to "set". Actually, you can eat it as soon as it is cool but it is better refrigerated.
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 257 (63%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 247.3mg||76 %|
|Sodium 167.4mg||6 %|
|Potassium 354.5mg||9 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 25.3g|
|Protein 11.1g||16 %|
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Calories per serving: 407
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