The combo of jam & lemon juice really added a nice but subtle tartness that would have otherwise been missed. Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. Unfold the thawed puff pastry on a lightly floured surface. Like, so juicy that you’ll have to stand over a sink while you eat them. This means if you purchase an item after using these links, I might earn a small commission! Hi Marvis! Directions In a bowl, sprinkle the peaches and pears with lemon juice. For this tart recipe, we’ll be poaching whole cored pears in a simple syrup infused with cinnamon sticks, star anise pods, and vanilla bean. Thank you for this very well-written and tested recipe. Required fields are marked *. It will resemble a sugar cookie dough in texture. Some commercial unsalted butters have higher moisture content than others. Loved it, thanks for the recipe. Hope this helps! BUT I loved this recipe otherwise and will be doing it again just with the adjusted temps . I’m a baking noob and this was my first tart ever and also first time making crust from scratch. Will that cause issues for the filling in terms of cooking? Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Material may not be duplicated or republished without permission. Lightly grease and line a baking tray. The vanilla bean paste that I’m referring to a different product, not the equivalent of scraping an actual vanilla bean – it has other ingredients that dilute the flavor. I will be making this for Thanksgiving, Christmas or just because! On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. You can test whether the pears are done by piercing the pear (through the bottom end) with a paring knife. Got a bit crispy on the tops! I will definitely be trying more of your recipes. Please note that this is similar to a cookie dough (pate sucree) than a pie dough. I know flour is super hard to come by right now, so I apologize for any disappointment, but this wouldn’t be a good recipe to try right now without the right ingredients! Once tart has finished baking, remove from oven. Usually the expensive butters, like Irish or Amish rolled, are much denser and lower in moisture, sometimes just enough to make a dough seem dry when it’s assembled. Hand picked at peak maturity, Royal Riviera pears are buttery, sweet, and incredibly juicy. Please let me know how it turns out!! Thank you for the recipe. Thanks for the feedback Laura! Made gluten free with King Arthur 1:1 gluten free flour for crust. I also made the frangipane ahead of time to let the almond flour absorb the moisture from the eggs to even-out the consistency. Exquisite pear and almond tart video recipe from Rachel Allen. We’re home now and I was wondering if I could make it now, as my pears are perfect for poaching, and then freeze the whole tart for two weeks? Hope you enjoy and would love for you to come back a leave a review/feedback once you make it!! . I would always suggest having a separate oven thermometer, as it is VERY common that oven calibrations are off by as much as 25+ degrees. Would you suggest I increase it next time? Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling … Thank you! I’m a professionally trained chef. The poaching liquid can be kept, discarded, or used to store the poached pears. I always have a separate oven thermometer in my oven, which is very helpful to have and I highly recommend it. I definitely won’t cover the whole tart with pear next time. This would make an excellent dessert for Thanksgiving or enjoyed over the rest of the holiday season. Superb. This site uses Akismet to reduce spam. Sorry I can’t be more helpful. The tart is best served on it’s own or with a simple dollop of whipped cream. Usually I modify recipes to meet my standards but this one has no need for improvement. I just made the tart yesterday under self-quarantine. Hope this helps! My crust and tart almost burned! 2. Have you frozen individial slices before? You said you have not frozen a whole tart. I’m so excited to partner with Harry & David once again to bring you one of my favorite classic dessert recipes! But I was able to press it into the tart pan and it still came out nearly perfect after being baked. We each had a piece and gave the rest to friends. I ended up taking the tart out after 25 minutes and was so thankful I checked on it or my Thanksgiving dessert would have been ruined. Before serving, dust lightly with powdered sugar. I don’t know which is off, but I recommend rechecking this recipe. Do you think that will be alright? Royal Riviera pears are a special type of Comice pear, but Anjou or Bosc would also work, just be sure to poach them when they are still firm (and not ripe, otherwise they will fall apart!). I did have to adjust the baking time, but maybe my new oven doesn’t display the right temperature. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Let cool slightly. Thanks for your feedback Lili! I just made this tart last night and had a piece for breakfast!!! Everyone I served it to complimented me. If you’re referring to the tart dough, unfortunately the answer is no. It should be similar to a sugar cookie dough in texture, and very smooth. Serve over the holiday season for a special treat! For the commenters who said their crust was too dry but they measured precisely, perhaps it was the quality of butter. This is the first time that I’ve ever received a review on this recipe that states that the tart nearly burned – it simply does not make sense that that would happen in that short of a period. Add to fruit, toss gently to coat. Again, I apologize for any issues that you experienced and I’d be happy to retest it if I receive similar feedback again, but think there might be an issue on your end that hasn’t been accounted for! Boil 1 to 2 minutes or until slightly thickened. The cream swallowed one of my pears, but from the comments I see it could be that that pear was on the small side. Hi Kate, it sounds like your oven might run a bit hot. Remove from the boiling water and dip into cold water, then remove the skin. Cool the pears to room temperature in the poaching liquid. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. It ensures that the tart dough is cooked through completely, gains a deep golden color (aka. I am going to make this tart for a gathering of friends on Thursday, I’ll let you know how it goes! Press remaining peach half and quarters, rounded side down, atop first layer. I had trouble with the bake. It does sound like perhaps you added too much pear, as the entire surface of the tart is definitely not supposed to be covered, and I think perhaps the moisture from the pear (and just having no surface area exposed) would cause some issues. Also used peach jam instead of apricot since that's what we had. Sprinkle with walnuts. Hi. … Thank you for taking the time to leave a review – it is very much appreciated by me (and other readers). Another quick note – unless you are preparing the tart dough in advance, it is intended to be pressed into the tart pan. Try reusing the liquid for poaching other pears or as a simple syrup in cocktails, etc. Drizzle fruit in each tart with 2 tsp. I followed the recipe exactly as written and had no issues…well actually, instead of anise, I used ginger in the poaching liquid. Again, though, add however much vanilla you like! The poaching liquid should almost completely cover the pears. One other comment about the crust– I made it last night and pressed it into the pan while it was still soft because I didn’t want to bother rolling it out later once it had gotten cold. Very crumbly and couldn’t be rolled. The tart was delicious!! Pears are sliced thinly, tossed in spices and then layered on top of the tart. The frangipane swallowed the pears. Pour in enough of the boiling water from the kettle to come halfway up the side of the pie plate. The all purpose just thickens it a bit, and provides some gluten for structure. Alternatively, there is a chance that the crust also gained too much color during the blind-baking, which would also make it brown even more quickly during the final bake. Something is off on the temperatures or the times in this recipe. Preheat oven to hot, 200°C. Cut pastry sheet into four equal squares. True, you must shepherd the oven temp and time. My only thought is that you might be measuring your flour differently (and as a result, resulting in a drier texture). Beth, This dough is a bit tricky to make without a food processor. A classic French tart made with pate brisee (sweet tart dough), poached pears, and frangipane (almond cream). Our neighbors gave us a box of Harry & David pears, so, as thanks, I cooked 3 of them into this tart today and gave them back, haha! Save my name, email, and website in this browser for the next time I comment. Beat at medium speed, scraping bowl often, until creamy. Thanks! Peach and pistachio tart July 17, 2016 by Caroline's Cooking This peach and pistachio tart is a delicious summer dessert combining soft, sweet peach, a pistachio frangipane and a crisp base. With all respect, it sounds like your oven runs hot. I didn’t have almond flour, so I just food processed almonds to tiny bits. You could certainly try, but I’m worried it would impact the texture, particularly of the pears, or result in it being a bit soggy when after defrosting. So sorry for the late reply. Here you'll find a mixture of elegant, yet approachable recipes and tips to help you become a more confident cook! This sounds so delicious! Perfect holiday dessert recipe! Stay safe and well. Cook over medium heat until caramel is bubbling thickly, about 20 minutes. I followed the recipe with the exception of using 1/2 all-purp flour & 1/2 white whole wheat flour. Traditional sweet tart dough does not contain any standard liquid like water, I think you might be expecting this to be similar to a pie dough in that way? Just tried this with conference pears as that is all i had. You just will have a little bit extra dough and filling, so be mindful of that. Thank you ???? I wrapped the edge in foil once the crust was filled to prevent the edges from getting too dark. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry. I’ve had people make this tart before with great success, but it appears that some people are having trouble, so I may test it again and add further instruction. Preheat your oven to 180 C / Gas 4. Scraped it off and it was still delightful!! Spoon apples and/or pears into centers of tarts. But I did have a discrepancy. They make for a wonderful holiday gift to send to friends and family too. Thank you that’s helpful. I love the little bit of salt in there and the lemon zest adds great flavor. I’m all about edible gifts at this time of year. easy to burn near the finish. Thanks so much, and again, I’ll let you know how mine turn out. Peel the pears, leaving the stem on, and gently rub each pear with the lemon half to prevent the pears from oxidizing. Nice recipe. This classic pear frangipane tart uses my all-time favorite Harry & David product: their famous Southern Oregon grown Royal Riviera pears. In Best of Health, if i don’t have all purpose flour could i use almond flour as a substitute? My tart came out great! You can do it by hand, this (extremely old) video shows the process: https://www.youtube.com/watch?v=NqWvxLkzMiw. Wonderful recipe! Ours was beautifully golden brown and I dumbly decided to throw it under the broiler for a moment to make the pears a bit more golden. Glad that it worked for you and you tried it again! How did you get the dough to hold together without any liquid?? Hi, I’m Laura! I’ve never tried freezing the whole tart. 2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices 1 large egg white, lightly beaten Directions Hi, is there a reason the pears are cored before poaching or could they be poached whole and cored just before they go on the tart? Posts may contain Amazon Associate or RewardStyle affiliate links. It is sometimes referred to as almond cream. It’s a pretty traditional addition to frangipane, but I have a feeling you could leave it out without any issues (or substitute it with a GF 1:1 flour blend if you have it, or just additional almond flour). Remove from the heat. You can also brush the top with a simple apricot glaze for shine if you desire. Brush top of this rim with egg wash as well. Bake at 350 degrees for 10 minutes and cool. I slid the tart pan into a plastic bag and refrigerated it overnight. All around an excellent recipe! Hi Martha, it’s more traditional to core pears before poaching as it will reduce the cook time (and it makes it a bit easier to gauge that they’re cooked through but not overcooked) – but I don’t really see why you can’t poach them whole either. So delicious! I had to add  a few tablespoons of water?? It is very important to use firm, just barely ripe pears, whenever you are poaching. … Ideal for people who don't want to make pastry. While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. flavor! BAVARIAN PEACH/PEAR TART : CRUST: 1 c. butter 2/3 c. sugar 1 tsp. Pronounced fran-juh-pan, frangipane is a dessert filling made from ground almonds, butter, eggs, sugar, and small amount of unbleached all-purpose flour. If the crust is browning too quickly – and the frangipane has not set (you definitely don’t want to undercook the filling – I would suggest creating a ring of foil to lightly cover the edges of the crust while it finishes baking, as people do with pie crusts, etc. Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Hope this helps! Can’t wait to give it another try. Almond flour does not behave the same way, and it would be a greasy melting mess. Made this a few days ago! In keeping with tradition, this pear tart uses poached pears for the filling. It was lovely. Very yummy, I may add a bit more lemon zest to both filling and crust. You do not want to allow the pears to fully ripen or they will break down during the poaching process. Dust with powdered sugar just before serving or serve with lightly sweetened whipped cream. While this dessert recipe is more time-intensive than others, nearly every component (the tart dough, poached pears, and frangipane) can be made in advance to reduce prep time the day of baking. I used wild Baltimore City pears. Could this be made in a pie plate instead of a tart pan? Bake for 15 to 20 minutes or until puffed and golden brown. Pears stuffed with sweet Gorgonzola Dolce cheese and candied fruit or chocolate. It won’t be able to be rolled unless it is refrigerated, in which case it should be able to be rolled out. Using a large spoon, gently lower the cored, whole pears into the poaching liquid. In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash. With the pastry brush, brush entirety of dough sheet surface with egg wash. Going to try it again tomorrow. Hi, is the measurement correct for poaching the pears with the vanilla bean paste? Fold in edges to form a 1cm border. … Even though the frangipane in my pie did not firm up, It is still super yummy!!! Cool to room temperature and serve. This elegant dessert makes a wonderful dessert over the fall and winter season! It isn’t a pie crust, it is a pate sucree crust and should resemble more of a sugar cookie dough than a laminated dough. FILLING: 16 oz. Don’t care for anise so I left that out and used vanilla extract and cinnamon powder in place of vanilla paste and cinnamon sticks but otherwise followed recipe exactly. Bake tart until crust is golden and filling thickens and darkens, about 30 minutes. Can I replace the all-purpose flour in the filling with almond flour to make it gluten free? Press the dough into the greased tart pan (with a removable bottom) - it should be just under 1/4-inch thick, you should have some dough leftover - and chill in the fridge for a minimum of one hour, or freeze for at least 30 minutes. We’ve given our parents the Harry and David Fruit of the Month club and sometimes can’t resist buying these pears for ourselves. Serve or transfer the pears to a large container and refrigerate for up to one week. It has become a long-standing tradition and one we look forward to each year. Can you make the tart with almond flour instead of all purpose? Thaw puff pastry at room temperature for 20 to 30 minutes. So you can imagine my excitement when two boxes of my favorite pears arrived on my doorstep, and I was asked to create a fun new pear recipe for you. I wonder if the flour was potentially over measured, which could also explain why it was drier. Or maybe it is because I covered the whole frangipane with pears, so it is harder to get the frangipane? When tart is done, place large platter over top of tart. Delicious tart! I’m actually just leaving a comment now to let you know that this has become my go to tart crust recipe. Learn how your comment data is processed. Add remaining ingredients and press into a 9x13 pan. Combine the sugars, cornstarch, cinnamon and allspice. This is a Great recipe! Renassance cuisine. I like to add fresh lemon zest, a touch of dark rum (optional), and pure vanilla extract. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. My 4 month old ended up in the hospital and Christmas is being postponed for 2 weeks. Serve plain or with whipped cream. Spread frangipane filling evenly in tart shell. Thank you again! … I weighed and measured it twice just to be sure, and yep 80g a cup, so I added another scant 1/2 cup (35g) to adhere to the weight specified in the recipe and I’m glad I did, as the frangipane baked up just fine. Using melon baller or small paring knife, core the pears from the bottom end. For this I used cheap store-brand butter and the dough was ideally moist. cream cheese 2 eggs 1/2 c. sugar While you can prepare several components of this tart ahead, it is best served the day of baking. Do you think it is because of my oven temperature? I fully came to appreciate frangipane in culinary school. I might recommend your favorite other gluten free flour alt like coconut, to give it a different flavor as it’s quite strong in the frangipane and I think having the tart crust a different texture/flavor break from the almond is nice. This recipe was tested multiple times and has received a LOT of positive reviews. I am attending a ladies dinner and then a ladies brunch the next day to get to know the ladies at my new church, and the events are french-food themed. Once the dough holds together when squeezed, transfer it from the bowl to a sheet of plastic wrap. I’m using a different gluten free tart crust, just wondering about the purpose of the flour in the filling? 10 Affordable Everyday Food Photography Backgrounds, 3 Harry & David Royal Riviera Pears, firm yet slightly ripe, https://www.youtube.com/watch?v=NqWvxLkzMiw. I always recommend using a scale if possible or fluffing, spooning, and leveling the flour to get as close to scaling as possible. Nice work! Add the pear halves and cook until caramelised all over. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. When you bake yours how do you achieve the beautiful golden brown pears? I just made this for Christmas dessert and it was amazing! Combine butter and 1/3 cup sugar in bowl. Otherwise they will become mushy and overcooked. It’s so much easier to work with right away, no need for extra flour to keep it from sticking, etc. Hope this helps! I’ve tried a lot of different ones but this one consistently works for me and tastes great. Transfer to an ungreased baking sheet. I will add that note to the recipe. The recipe looks classic and well-thought out and perfect for my event. By then the crust on the edge has slightly burnt, just a tiny bit. My base actually cracked but I googled how to fix it and it came out perfectly fine. Dianne – there is no liquid in the pie dough (aside from the egg yolk). Tuck dough edges around fruit. ), and ensures a crisp, buttery texture that balances the softer pear frangipane filling. 1. The frangipane would not firm up for a long time, so I ended up baking the tart for almost an hour and a half so that the frangipane wouldn’t be too runny. I will add to my collection! Let cool slightly. Hi Nickie! But one should definitely be careful to not overbake the crust on the blind bake, as the second bake with the filling and pears is another 45 mins or so. Thanks for getting back to me! Make an x shaped cut at the bottom of each peach and blanch the peaches in the boiling water for about 1 minute. I also wrapped my crust with foil for the second bake as it was pretty much done after the first and it prevented it from over-cooking. I like to garnish it with a simple dusting of sugar. I must say it turned out perfectly. I see! almond flour. very nice approach. Sorry if this question has been asked already. A Beautiful Plate is a recipe website dedicated to simplifying the art of cooking and sourdough bread baking. I’m making these beautiful pear frangipane tarts for the first night’s desert. Just wondering if I can arrange the pear slices so they cover the filling in a fan-like pattern. I listed some options because I know people are working with different things. Serve immediately with remaining nectarine-peach … How else can I prepare the dough? Typically I thought 1 tsp of paste is equal to 1 bean not 1 tbsp. C. Hi does the pie crust looks very crumbly that it breaks when you hold it? Drizzle tarts with … One important thing to keep in mind when poaching is to always use firm, just barely ripe pears. We don’t know if the whipped cream is (optional) in our opinion though :-)!! The pears should be tender, yet not at all mushy. No, it shouldn’t be like this. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter. I imagine you could, if you’re trying to make it gluten free. Your Pear Frangipane Tart looks amazing!!! … With all of your answers to the comments and tips and shared knowledge of the baking times and crust dough consistency, I feel pretty confident at being able to adapt this beautiful dessert into darling individual portions, just as beautiful as the full-sized version. I would also watch the baking times a bit more closely too. Mine was the same as Sachi’s after following the recipe. Press down … The dough  came together great and cooked up buttery golden brown. Admittedly, I do it for my perfectionist self. STEP 1. We used it constantly for various applications and its ability to transform desserts never ceased to amaze me. The best substitute would be (maybe) a GF flour substitute. Very very yummy and actually very straightforward to follow for someone (such as myself) who has never made one before. This classic French pear tart is made with a sweet tart dough, poached pears, and frangipane (almond cream). I had some pears left over and some almond flour, and this recipe was just what I needed love it. Hi Jane. Any leftovers can be kept at room temperature for 1-2 days. Sorry to hear that you didn’t enjoy it. Added candied orange peel to the mix and a little cardamom in the crust. Tasted like it came from a fancy French bakery, the whole family was very impressed. Thanks for a great recipe! Bake until firm in the center and lightly browned on top, about 40 minutes. Sorry I can’t be more helpful! Get Peach Pear Tart Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Like I said, I did it by the book but after the first blind bake the pastry crust was already browning! it was absolutely delicious. The cream worked well. hot nectarine-peach liquid over exposed fruit in center of tart. It rises as it bakes, and has a wonderful texture and almond flavor that beautifully compliments pears. Thanks. Also, not sure why one side of the crust kinda collapsed but it didn’t cause any major issues. Not too happy with this one. I was wanting to make this for Christmas with some pears I bought from the local FFA at school. While you can flavor frangipane any number of ways, the frangipane filling for this tart is kept fairly traditional. Constantly for various applications and its ability to transform desserts never ceased to amaze me a... How it turns out!!!!!!!!!!!!!!!!. Was chilled and ready to fill wll try it again one consistently works for me and tastes.. 7 to 10 minutes more or until pastry is light brown much easier to with. Come halfway up the side of the pie crust looks very crumbly that it worked well! And was devoured on the spot peel, halve, and again, i do it for event! So you can also brush the top with a dry pastry brush, brush away any excess flour Dolce... 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