INGREDIENTS
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8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
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1 cup whole blanched almonds
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3/4 cup sugar
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3 large eggs
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1/3 cup unsweetened cocoa powder
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1 teaspoon pure vanilla extract
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1/2 teaspoon salt
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1/4 teaspoon almond extract (optional)
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3 firm, ripe Bartlett pears
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1/2 lemon
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2 tablespoons apple jelly