A delicate, comforting dessert, this French Almond Pear Gratin is everything I crave in a fall or winter treat. Juicy pears nestle into a creamy almond filling, baked until golden and fragrant. It’s a naturally gluten-free dessert that’s not overly sweet, with soft hints of vanilla and almond creating a subtle elegance in every bite. Whether I’m hosting guests or just enjoying a cozy evening, this recipe is my go-to for something refined yet simple to make.
Why You’ll Love This Recipe
I love this recipe for its balance of ease and elegance. The gratin feels fancy enough for entertaining but is made with straightforward ingredients I often already have at home. It’s naturally gluten-free thanks to the almond flour, and the texture is a beautiful mix of tender pears and rich, custard-like filling. It’s also highly adaptable—great warm or chilled, dusted with powdered sugar or served as-is. If I want a make-ahead dessert that still impresses, this one never fails.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 ripe but firm pears (such as Bosc or Bartlett)
2 tablespoons lemon juice
2 tablespoons unsalted butter, softened (plus more for greasing)
1/3 cup granulated sugar
2 large eggs
1/2 cup almond flour (finely ground almonds)
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/3 cup heavy cream
2 tablespoons sliced almonds
Powdered sugar (optional, for dusting)
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9-inch round or oval baking dish with butter.
I peel the pears, cut them in half, remove the cores, and slice each half thinly while keeping the slices together so I can fan them out later. Then I drizzle them with lemon juice to keep them from browning.
In a mixing bowl, I cream the softened butter and granulated sugar together until the mixture is light and fluffy.
I beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
I stir in the almond flour, vanilla extract, almond extract, salt, and heavy cream until the mixture is smooth.
I pour the almond mixture into the greased baking dish and smooth out the top.
I arrange the pear halves on top, fanning them slightly for a pretty presentation.
I sprinkle sliced almonds over the top.
I bake the gratin for 35–40 minutes, until the top is golden and the filling is set.
I let it cool slightly and, if I like, I dust it with powdered sugar before serving.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Calories per serving: Approximately 290 kcal
Variations
Use apples instead of pears: I sometimes swap in firm apple slices like Honeycrisp or Granny Smith for a slightly different but equally delicious take.
Add spices: A pinch of cinnamon or cardamom adds warmth and complexity.
Dairy-free option: I substitute coconut cream and use vegan butter when I want to make it dairy-free.
Sweetness adjustment: If I prefer it less sweet, I reduce the sugar to a 1/4 cup and it still turns out beautifully.
Top with whipped cream or crème fraîche: I love serving it with a dollop of something creamy on top for extra indulgence.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm individual portions in the microwave for 20–30 seconds or in a 300°F (150°C) oven until heated through. It’s also delicious cold, straight from the fridge.
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FAQs
What kind of pears work best for this gratin?
I find that Bosc and Bartlett pears hold their shape well during baking and offer just the right amount of sweetness and texture.
Can I make this dessert ahead of time?
Yes, I often bake it a day in advance and store it in the fridge. I reheat it gently or serve it chilled depending on my mood or the occasion.
Is this dessert gluten-free?
Yes, this gratin is naturally gluten-free because it uses almond flour instead of regular flour.
Can I freeze the almond pear gratin?
I don’t recommend freezing it, as the texture of the custard and pears changes after thawing. It’s best enjoyed fresh or within a few days.
How do I know when the gratin is done baking?
I look for a golden top and a set filling. A gentle press in the center should feel slightly firm but not jiggly.
Conclusion
This French Almond Pear Gratin is one of those desserts that feels both rustic and refined. I love how it brings out the natural sweetness of ripe pears while wrapping them in a rich, nutty almond custard. It’s elegant enough for guests but simple enough for a weeknight treat. Whether I serve it warm from the oven or chilled the next day, it always disappears quickly.
📖 Recipe:
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French Almond Pear Gratin
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A delicate and comforting French dessert made with ripe pears nestled in a creamy almond filling. This naturally gluten-free gratin is subtly sweet with hints of vanilla and almond, baked until golden and fragrant. Perfect for fall and winter entertaining or cozy nights in.
Ingredients
4 ripe but firm pears (such as Bosc or Bartlett)
2 tablespoons lemon juice
2 tablespoons unsalted butter, softened (plus more for greasing)
1/3 cup granulated sugar
2 large eggs
1/2 cup almond flour (finely ground almonds)
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/3 cup heavy cream
2 tablespoons sliced almonds
Powdered sugar (optional, for dusting)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round or oval baking dish with butter.
- Peel the pears, cut them in half, remove the cores, and slice each half thinly while keeping the slices together. Drizzle with lemon juice to prevent browning.
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the almond flour, vanilla extract, almond extract, salt, and heavy cream until the mixture is smooth.
- Pour the almond mixture into the greased baking dish and smooth the top.
- Arrange the pear halves on top, fanning them slightly for an attractive presentation.
- Sprinkle sliced almonds over the top.
- Bake for 35–40 minutes, or until the top is golden and the filling is set.
- Let cool slightly, then dust with powdered sugar before serving, if desired.
Notes
Substitute apples (like Honeycrisp or Granny Smith) for a variation.
Add a pinch of cinnamon or cardamom for added warmth.
Use coconut cream and vegan butter for a dairy-free version.
Reduce sugar to 1/4 cup for a less sweet dessert.
Top with whipped cream or crème fraîche for extra indulgence.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat individual portions in the microwave for 20–30 seconds or in a 300°F oven.
Delicious served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
