Pears in Frangipane with Toasted Lemon Thyme Sugar

If you’re looking for a sweet treat that feels special but doesn’t take all day, this Pears in Frangipane dessert is exactly what you need—especially around Valentine’s Day. It’s simple, charming, and packs a ton of flavor without any fuss. Baking fruit in frangipane is one of my favorite quick desserts. Honestly, I could eat the frangipane straight from the bowl because it’s that good! This recipe combines rich, buttery French almond cream with a crunchy, toasted lemon thyme sugar topping. The pears roast to tender, jammy perfection, making every spoonful a warm hug on a plate!

What is frangipane?

Frangipane is a silky, smooth almond cream from France that bakes up into a soft, cake-like filling. If you’ve ever enjoyed an almond croissant, you’ve tasted frangipane—it’s that rich, buttery almond flavor that makes them so addictive. Beyond croissants, frangipane is a go-to for tarts and other baked desserts. I love how well it pairs with fresh fruit, especially pears, since the buttery richness balances perfectly with their natural sweetness.

To get a little cakey texture in my frangipane, I add a bit of all-purpose flour. But if you want to keep things gluten-free, swapping in a gluten-free flour blend gives you the same lovely results without missing a beat.

Ingredients you will need for these Pears in Frangipane

This dessert is all about those tender, roasted pears nestled in a creamy, rich frangipane base. Pro tip: don’t skip the part where you taste that frangipane straight from the bowl—it’s seriously addicting! Here’s what you’ll want to have on hand:

• 6 tablespoons softened salted butter (about 84 grams)
• 1/2 cup granulated sugar (around 110 grams)
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 cup loosely packed superfine almond flour (about 98 grams)
• 3 tablespoons all-purpose flour (about 23 grams)
• 1 large egg
• 1 teaspoon lemon zest (divided)
• 1 large ripe pear (make sure it’s ripe for perfect roasting)
• 2 tablespoons turbinado sugar
• 3 sprigs fresh thyme

How to prepare the frangipane filling

One of the best things about making frangipane is how fast and easy it is. Using an electric mixer makes it super simple, but if you don’t have one handy, mixing by hand works just fine. Just make sure your butter is really soft before you start.

First, beat the softened butter with the granulated sugar in a large bowl until the mixture looks pale and fluffy—it usually takes about 3-4 minutes with a mixer.
Next, add the kosher salt, almond flour, all-purpose flour, and the egg. Mix gently until everything comes together but don’t overwork it. Then grate in half a teaspoon of lemon zest and fold it through with a spatula. And just like that, your frangipane filling is ready to go!

Split the frangipane evenly between two ramekins—I love using adorable heart-shaped ones that hold about 8 ounces each, but deep crème brûlée dishes work just as well. Smooth the tops out with your spatula to make everything nice and even.

Now it’s time to tuck in those juicy pears, sprinkle on that dreamy lemon thyme sugar, and pop these beauties into the oven!

Where did I get my ramekins for these Pears in Frangipane?

I found my ramekins during a little trip to a tiny shop in France—they hold a special spot in my baking collection! But if traveling overseas isn’t in your cards, don’t worry. I’ve seen some just as charming ones online that work perfectly well and make baking feel extra special. Honestly, using pretty ramekins adds a nice touch to this dessert and makes sharing even more fun.

Why is this recipe in grams?

When it comes to baking, precision is everything, and weighing ingredients in grams is the best way to nail your results every single time. I get it—cups feel easier and more familiar, but they can be wildly inconsistent depending on how you fill them. Using a kitchen scale takes the guesswork out, making your baking consistent and fail-proof. If you don’t have one yet, I highly recommend picking up a small digital scale. They’re affordable and such a timesaver, especially with delicate recipes like this pear frangipane.

And there you have it—my cozy Pears in Frangipane with a lemon thyme sugar twist!

If you decide to give this recipe a try, please tag me on Pinterest or Instagram—I honestly love seeing your homemade versions. It’s such a joyful way for me to stay connected with you all.

Got questions, feedback, or want to leave a review? Drop a comment below! I read every single one and would be so happy to hear how your dessert turned out or anything you want to share ❤️

Storage Tips

Leftovers? No worries! Store your Pears in Frangipane covered in the fridge for up to 3 days. They taste great cold or you can warm them gently in the oven at 300°F for about 10 minutes to bring back that freshly baked feel.

Make-Ahead Tips

You can assemble the frangipane and pears in your ramekins a few hours ahead of time and keep them covered in the fridge. Just add the lemon thyme sugar topping right before baking to keep that crunch perfect.

Variations

• Swap pears for ripe peaches, apples, or plums for a seasonal twist.
• Try adding a splash of almond extract or vanilla to the frangipane for more depth.
• For a dairy-free version, use vegan butter and check your flour options.

Serving Suggestions

• Serve warm with a dollop of vanilla whipped cream or a scoop of your favorite ice cream.
• A drizzle of honey or a sprinkle of toasted almonds adds a lovely finishing touch.

Recipe FAQs

• Can I use canned pears? Fresh pears roast the best, but in a pinch, canned pears drained well can work—just expect a softer texture.
• How ripe should my pear be? Look for pears that give slightly when pressed but aren’t mushy—they cook up tender and sweet that way.
• Can I double this recipe? Absolutely! Just use bigger ramekins or bake in a small baking dish; adjust baking time as needed.
• Do I have to use fresh thyme? Fresh thyme gives the best flavor, but you can substitute with a small pinch of dried thyme if that’s what you have.