These beautiful delicacies are traditionally made in Greek islands such as Hydra and Mytilini. They are a celebratory treat offered at weddings and christenings. At christenings, we pin a pink or blue bow with a clove to the pears.
I always make a platter of Amigthalota Ahlathia (Almond Pears) for Christmas. I learnt to make these from my neighbours Milton and Dimi, as he is from Mytilini. Milton’s sister Alexandra also makes them.
Today I present on GCT, how to make the most delicious Almond Pears.
Ingredients
1 kg almonds, blanched, dried and ground
3 tbsp fine semolina
3 egg whites
3 tbsp honey
1 cup of rosewater
2 cups of caster sugar
25 g packet of vanilla sugar
2 cups of pure icing sugar
cloves (as garnish)
Method
Dry the blanched almonds in the oven, then grind them finely in a food processor. Combine the egg whites (lightly beaten with a fork), almonds, semolina, caster and vanilla sugars, and half the rosewater in a bowl, and mix to make a pliable paste. Allow this mixture to rest overnight.
The next day, knead the paste again while adding in the honey. If the paste is too dry, add a little more rosewater. If it is too wet and can’t be moulded, add a little more semolina.
Preheat your oven to 180 ̊C.
Mould small amounts of the paste into pear-like shapes and add a clove on top. Bake for 15–20 minutes.
Once out of the oven, brush with rosewater and thoroughly cover with icing sugar.