Directions:
- Combine water, 2 1/2 cups sugar, lemon juice and vanilla in large pot. Stir over medium-high heat until sugar dissolves. Add pears. Bring liquid to boil. Reduce heat to medium; simmer until pears are just tender, turning occasionally, about 10 minutes. Cool pears in poaching liquid.
- Stir preserves in small saucepan until melted. Add rum. (Pears and sauce can be made 1 day ahead. Cover separately; chill.)
- Preheat oven to 350°F. Butter 10- to 11-inch-diameter quiche dish with about 1 1/2-inch-high sides. Grind nuts in processor. Add 1 3/4 cups sugar, eggs and almond extract. Process until well blended. Pour into dish. Drain pears; arrange atop batter, cut side down and stem end toward center. Bake until tester inserted into cake comes out clean, about 1 hour. Cool on rack. Rewarm apricot sauce over medium-low heat. Serve cake with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 760.7 Kcal (3185 kJ) | ||
| Calories from fat | 206.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.96g | 35% | |
|---|---|---|---|
| Cholesterol | 139.5mg | 47% | |
| Sodium | 64.29mg | 3% | |
| Potassium | 298.21mg | 6% | |
| Total Carbs | 130.46g | 43% | |
| Sugars | 119.18g | 477% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 120.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 216.52 Kcal (907 kJ) | ||
| Calories from fat | 58.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 35% | |
|---|---|---|---|
| Cholesterol | 39.71mg | 47% | |
| Sodium | 18.3mg | 3% | |
| Potassium | 84.88mg | 6% | |
| Total Carbs | 37.13g | 43% | |
| Sugars | 33.92g | 477% | |
| Dietary Fiber | 1.03g | 15% | |
| Protein | 3.55g | 25% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.5mg | 10% | |
| Calcium | 34.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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