Poire Calisson (Calisson Pear)

Created in conjunction with our friends at Hotel Lou Calen, these three recipes offer a fab stuffed fougasse for nibbling on during an apéro, a festive ‘pain d’épices gingerbread for those in-between moments and impromptu visits, and this pear dessert that can be prepared beforehand, giving you more time to spend with your guests when they arrive.


  • 8 Williams pears
  • 1l water
  • 250g caster sugar
  • 50cl white wine
  • The juice and zest of 1 organic orange
  • The juice and zest of 1 organic lemon
  • 5g black pepper
  • 1cm of fresh ginger
  • 100g calisson paste or almond paste
  • 1 egg
  • A handful of each almonds, hazelnuts, pine nuts, pistachios and walnuts, all chopped in small pieces and roasted


In a big saucepan, bring to a boil the water, sugar, white wine, zests and juices of the lemon and orange, pepper and ginger. Peel the pears and poach in the syrup until tender. Leave to cool.

Empty the pears from the bottom, cut the bottom and fill the pear with the calisson paste. Prepare these steps beforehand and give yourself more time with your loved ones.

Brush with the egg and bake for 20min at 180°C. Roll the baked pears in the chopped nuts.

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