On 29 Jan 2015 20:37:53 GMT, notbob > wrote:

> On 2015-01-28, Whirled Peas > wrote:
>
> > eating out of hand, but d'Anjou or Bartlett would be better for baking.
>
> Great! Red Anjous are poppin', right now.
>
> > very elegant and tastes great. An apple+pear galette on a frangipane
> > base is wonderful. Toss in some sliced almonds, too.
>
> I can't believe I've never heard of frangipane. Specially since I've
> made crème ptessière for blackberry tarts and I LOVE most almond
> everything. Got a recipe for frangipane using almond paste, which I
> have, instead of almond meal, which is what most recipes call for?
>
Keep looking. There are lots of recipes that use almond paste.


--
A kitchen without a cook is just a room