I plan on making this simple desert for the holidays. I have a weakness for the tarte au sucre that my mother makes every year. Haven’t had it in so long: it’s basically baked sugar and heavy cream in a pie shell--horrible But I found out recently that Deglet Noor dates taste almost identical to this sugar pie. It...
Add to your favorites
Found in:

Ingredients

4 Deglet Noor dates (soaked overnight)
1 Bosc pear

Recipe Directions

1. Soak dates in water for an hour or more, and then blend them with as little water as possible.

2. Cut room-temperature Bosc pears into cubes. Distribute evenly in a shallow saucer.

3. Pour the date syrup over pears.

Pearjoy's Thoughts

By pearjoy

I plan on making this simple desert for the holidays.

I have a weakness for the tarte au sucre that my mother makes every year. Haven’t had it in so long: it’s basically baked sugar and heavy cream in a pie shell--horrible

But I found out recently that Deglet Noor dates taste almost identical to this sugar pie.

It was a eureka moment for me.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Similar Recipes

Comments

Top voted

pearjoy

Mar 15, 2010

8 votes
+
Vote up!
-
Vote down!

this was SO GOOD.

starrrie

Mar 10, 2010

5 votes
+
Vote up!
-
Vote down!

You might try blending some coconut oil into this for that "heavy cream" texture. A little bit goes a long way, and soooo good with the dates! We use a recipe similar to this at the cafe I chef at.

pearjoy

Mar 11, 2010

4 votes
+
Vote up!
-
Vote down!

thank you! I can't personally because I don't get along well with nuts and oils.

All

pearjoy

Mar 15, 2010

8 votes
+
Vote up!
-
Vote down!

this was SO GOOD.

Top Voted

pearjoy

Mar 11, 2010

4 votes
+
Vote up!
-
Vote down!

thank you! I can't personally because I don't get along well with nuts and oils.

Top Voted

starrrie

Mar 10, 2010

5 votes
+
Vote up!
-
Vote down!

You might try blending some coconut oil into this for that "heavy cream" texture. A little bit goes a long way, and soooo good with the dates! We use a recipe similar to this at the cafe I chef at.

Top Voted

Leave a Comment