Thanks, Rose. I'll definitely give that a try.

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happy baking Beth. I do a lot of ingredient substitution but with a fair consideration to chemistry and physics. to everyone I recommend always no substitutions at least the first try around. and if so after, then expect different results and don't ask the original recipe writer for explanations. do share your results however to everyone.

if u still have extra almond paste, send some to me :)

we don't grow almonds in Hawaii. so probably my take on this will be macs and mountain apples?

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Thanks, Hector. One of my problems has been that I can find many recipes on the internet using almond paste, but I hesitate to make a recipe that has not been written by Rose. Another possibility is to make the amaretti recipe by Malgieri that I have found on the internet. That I can trust, and if I make them, then I just might have to make pumpkin ravioli! I haven't done that in years.

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Beth, almond paste is almonds and 25 to 35 percent sugar. you may want to test recipes calling for almonds and sugar, where texture isn't coming from the size of the almonds or sugar granules. maybe almond pastry cream, almond ice cream, almond curd creams, almond buttercreams, almond whipped cream, or almond custard fillings!

let us know what your findings are, we are talking about having Rose writing a new chapter just for such major substitutions.

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I have a question about some of the recipes in the PPB that call for almond cream, such as this one. I bought a pound of almond paste (long story, which I won't go into) in order to make the Swedish pear/almond cake from RHC. This is one of my favorite cakes ever! Thanks for this recipe. So, I now have a lot of almond paste left over, but I notice that the recipes using remonce in the PPB call for making the almond cream from scratch. Are there any recipes where it would be suitable to substitute almond paste for some of the almonds and sugar? Likewise, would this also be a possibility for any of the recipes in the Christmas cookie book? Thanks.

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Hi Rose,

I am planning to make the Pear Tart With Almond Cream; however, I have a bit of a dilemma. The town where I am from is soooo incivilized that all of the liquor stores don't carry or even heard of Poire William eau-de-vie, or pear liqueur. Can I skip this step in poaching the pears? Also, the vanilla beans here are excrutiatingly expensive ($8 for a tube of two pods)- I can get myself a nice double cheese burger with fries and a pop for that price. Can I use vanilla extract instead of the beans?

Thanks Rose,
David

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What pears do you use for the pear tart?

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I really enjoyed watching both parts of this presentation. I learned a lot. I especially like the technique used to fan the pear.

Thank you Rose. Your tart looked delicious.

I feel inspired and would love to make this dessert

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