Baked Elderflower Pears and Figs with Almond Custard

For a subtly flavoured and sophisticated dessert try Lotte Duncan's baked fruits served with chilled almond custard cups.
By Lotte Duncan
Baked Elderflower Pears and Figs with Almond Custard
  • Rating:
  • Serves: 4
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 4 small ripe pears
  • 6 tbsp elderflower cordial
  • 50 ml apple juice
  • 1 tbsp clear honey
  • 4 fresh figs
  • nutmeg, freshly grated

For the almond custard:

  • 115 g ground almonds
  • 3 tsp rose water
  • 5 egg yolks
  • 600 ml double cream
  • vanilla sugar, to taste


1. Preheat the oven to 170ºC/gas 3.

2. Place the pears in a lidded oven-proof dish. Mix together the elderflower cordial and apple juice and pour over the pears. Drizzle over the honey.

3. Cover the pears and bake for 1 hour. Add the figs to the pears, basting with the pear juices. Bake for a further 30 minutes.

4. Meanwhile, make the almond custard. Whisk together the ground almonds, rosewater and egg yolks in a mixing bowl.

5. Heat the cream in a saucepan to scalding point. Pour the hot cream over the almond mixture, whisking well.

6. Bring a large saucepan a third full of water to the boil and place the mixing bowl over the top. Keep the water at a simmer and whisk the almond mixture until it thickens into a custard, around 10-15 minutes.

7. Sweeten the custard to taste with vanilla sugar. Pour into 4 small coffee cups, cool and chill.

8. When the pears and figs are cooked, baste once more with the juices and transfer a pear each to 4 serving dishes. Cut a cross on each fig, place a fig next to each pear and spoon over juice.

9. Grate a little nutmeg over the custard cups and serve with the pears and figs.

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