Pear and Frangipane Crostata with Raspberry Vinegar Glaze

Name: Pear and Frangipane Crostata with Raspberry Vinegar Glaze
Yield: Makes 6 to 8 servings
Ingredients: 5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log); 3 tablespoons butter, room temperature; 2 tablespoons all purpose flour; 1 large egg; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices; 5 tablespoons sugar, divided; 1/2 cup black raspberry vinegar* or raspberry vinegar; Crushed pink peppercorns (optional)

Pear and Frangipane Crostata with Raspberry Vinegar Glaze was pinched from <a href="http://www.epicurious.com/recipes/food/views/Pear-and-Frangipane-Crostata-with-Raspberry-Vinegar-Glaze-231327" target="_blank">www.epicurious.com.</a>

"Pink peppercorns add a lovely floral note to this pretty dessert...."

INGREDIENTS

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5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log)

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3 tablespoons butter, room temperature

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2 tablespoons all purpose flour

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1 large egg

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1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

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3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices

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5 tablespoons sugar, divided

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1/2 cup black raspberry vinegar* or raspberry vinegar

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Crushed pink peppercorns (optional)

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