French Almond Pear Gratin (Gluten-free)

The French Almond Pear Gratin, also known as “Gratin de Poires aux Amandes,” combines the sweetness of pears with the rich nuttiness of almonds, creating a delightful and comforting treat – one that’s naturally gluten free. It features softly baked pears nestled in a bed of almond cream, creating a perfect match of texture and flavor. Embrace this rustic dessert, on the table in less than an hour, for the cozy season.

French fruit gratins: a comforting dessert for the cozy seasons

Sweet gratins made with seasonal fruits are very popular in France, during just about any season of the year. They can be made with stone fruits like peaches and plums in the Summer, and pears or apples in the Winter.

Sweet gratins are especially beloved among home bakers as they’re quick and simple to prepare, and make the most of seasonal fruits.

During Fall and Winter, I personally love how baked fruit gratins are simpler and quicker to make than a cake, yet yield the same feelings of comfort and coziness. This warm French Almond Pear Gratin is perfect for enjoying on a cold evening, or as a comforting treat when you need a little indulgence.

Ingredients you’ll need for this French Almond Pear Gratin

This French Almond Pear Gratin requires pantry staples ingredients, along with delicious, in-season pears. Here is a detailed list of everything you’ll need to recreate this rustic French recipe at home. 

1. Butter. Choose unsalted butter. It must be at room temperature, so you can easily mix it with the sugar. So, I recommend you take the butter out of the fridge at least 1 hour prior.
2. Sugar. White sugar works best.
3. Salt. A pinch of salt always enlivens all the flavors. 
4. Ground almonds. Ground almonds, also known as almond meal, are simply almonds (peeled or unpeeled) that have been finely ground into a flour-like consistency. You can opt for almond meal (coarsely ground) or almond flour (finer ground), if that’s what you have on hand. Ground almonds yield a moist and dense result in baked goods, with a lovely rustic texture.
5. Eggs. Make sure they are at room temperature. Take them out of the fridge at least 30 minutes prior.
6. 1/4 tsp almond extract. Just a quarter teaspoon is enough to bring big almond flavors.
7. 4 to 5 pears. Choose firm baking pears, such as Bartlett, Bosc, or Anjou. They won’t release too much moisture when baking and will hold their shape. Depending on the size of your pears, you may need 4 or 5. 
8. Powdered sugar (optional). For dusting on the finished dessert, before serving. 

Overview: How to make this French Almond Pear Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Make the almond mixture. In a large mixing bowl, cream together the butter and sugar. Add the ground almonds and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated. Spread the almond mixture at the bottom of a greased baking dish.
2. Prepare the pears. Peel, core and cut pear into quarters.
3. Assemble the dessert. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Sprinkle the tablespoon of sugar evenly on top. Bake for 40 minutes until the top is lightly golden.

Frequently asked questions

For the ground almonds, should I use almond meal or almond flour?

Both work great here! This sweet gratin has a rustic feel to it, so the consistency of the ground almonds (coarse meal or fine flour) has little to no importance. Almond meal is typically coarser, has a slightly grainy texture and a darker speckled appearance from the almond skins.  Almond flour is ground more finely, has a smoother texture and usually lighter in color.

Should I use blanched or unblanched ground almonds?

They both work perfectly.

What variety of pear is best for this dessert?

For baking with pears, I recommend choosing a firm baking variety such as Bartlett, Bosc, or Anjou.

Can I substitute apple for pear?

Yes, absolutely you can replace the pears with apples if you would like. Although note that this recipe was specifically created with pears, as the taste pairs so nicely with almond.

If you do choose to use apples, choose baking apples that will hold their shape when cooking and not turn into mush. My favorite baking apple varieties are Honey Crisp, Jonagold, Pink Lady, Granny Smith and Mutsu. 

Storage tips:

• To refrigerate: After making and enjoying this pear dessert, you can cover it with plastic film and store in in the fridge for up to 3 days. You can enjoy it chilled or reheated. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.
• Don’t freeze: I don’t recommend freezing this dessert. The pears will likely become soggy when thawing.

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20,32cm x 20,32cm) baking dish.

I hope you’ll love this French Almond Pear Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts to enjoy:

• Classic French Pear Cake
• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Lemon Olive Oil Cake
• Apple Breton Pound Cake
• Classic French Apple Cake 
• Classic French Thin Apple Tart
• Classic French Chocolate Moelleux Cake

French Almond Pear Gratin (Gluten-free)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature (+ some extra for greasing the dish)
6 tbsp (75g) sugar, + 2 tbsp (25g) for sprinkling
¼ tsp salt
1 1/2 cup (155g) ground almonds (meal or flour)
3 large eggs, at room temperature
1/4 tsp almond extract
4 to 5 large pears
1 tbsp powdered sugar (optional)

Instructions

Step 1 - In a large mixing bowl, cream together the butter, sugar and salt. Add the almond powder and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated.

Grease a baking dish with butter. Spread the almond mixture over the bottom of the dish.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 - Peel, core and cut pears into quarters. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Do not overcrowd the dish, you may not need all the pear pieces. 

Step 3 - Sprinkle the two tablespoons of sugar evenly over top. Bake for 40 minutes until the top is lightly golden. Check for doneness by inserting a knife or toothpick into the almond mixture; it should come out clean when the gratin is done.

Once the gratin is out of the oven and slightly cooled, dust the top with powdered sugar for a finishing touch.

Serve with slightly warm or cool. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.