Directions (continued)

• into six circles with a 4-in. cookie cutter. Place 1 in. apart on an
• ungreased baking sheet. Bake at 425° for 7-8 minutes or until
• edges begin to brown. Remove to a wire rack to cool.
• Peel pears and cut in half lengthwise; remove cores. In a large
• skillet, combine the grape juice, cinnamon, ginger and allspice; add
• pears. Bring to a boil. Reduce heat; cover and simmer for 8-10
• minutes or until pears are tender, turning once. Remove pears and
• set aside.
• Combine cornstarch and water; stir into poaching liquid. Bring to a
• boil; cook and stir for 2 minutes or until thickened. Remove from
• the heat; discard cinnamon stick.
• In a small bowl, combine the almond cream ingredients; beat until
• smooth. On each dessert plate, place a pear half on a pastry circle;
• drizzle with poaching liquid. Pipe almond cream over pears. Serve
• immediately. Yield: 6 servings.