Pear & Almond Cream Cocottes

Poached pears go from fruit to fabulous when baked in a lush almond cream.


Serves 4

Preparation Time

Cook time

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Cook's NoteRecipes for homemade gingerbread spice mix can be easily found on the internet.
Product TipLe Creuset stoneware features an easy-to-clean glazed enamel finish.
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  • 1L water
  • 150g sugar
  • 1 tsp gingerbread spice mix (see Cook’s Note)
  • 4 small pears, peeled and cored with stems retained
  • Butter, for greasing
  • 8 squares of chocolate

For the almond cream:

  • 1 egg, separated
  • 50g icing sugar
  • 50g ground almonds
  • 50g thick fresh cream


In a casserole, bring the water to the boil with the sugar and spice. Add the pears and poach for 20 minutes.

Preheat the oven to 200°C.

In a bowl, whisk the egg yolk with the icing sugar, adding the almonds, then the cream. Incorporate the egg white making sure everything is well combined.

Grease 4 x Le Creuset 10cm Mini Cocottes with a little bit of butter. Place 2 squares of chocolate in each base. Place the cooked pears in the center of each.

Divide the almond cream between each cocotte and bake for 15 minutes.