ASIAN PEAR, HAZELNUT & AMARANTH FINANCIERS
10 tablespoons unsalted butter
1/2 cup natural cane sugar
1/2 teaspoon finely grated lemon zest
1 vanilla bean, split lengthwise and seeds scraped
4 egg whites
1/2 cup hazelnut meal
1/2 cup amaranth flour
1/2 teaspoon sea salt
1 small Asian pear, peeled, cored, and diced
1 teaspoon lemon juice
Preheat oven to 350F. Grease your individual bundt pans or line muffin pan with baking cups. Set aside.
In a small saucepan, cook the butter over medium high heat until the milk solids start to brown, about 5 minutes. Pour the brown butter (through a fine seive) into a bowl to cool for 10 minutes.
In a medium bowl, mix the sugar, lemon zest, and vanilla seeds. Rub all the ingredients together between your fingers until you can smell the lemon release its oils. Add the egg whites and whisk until lightly frothy. We are not looking for volume just that they are well mixed.
Add the hazelnut meal, amaranth flour, and salt. Whisk to combine. Add the butter and wisk. Scoop the batter into mold and fill a 3/4 of the way up. Toss the diced pears with the lemon juice. Divide the pears amongst the molds and lightly press them into the batter.
Bake for 20 to 25 minutes until golden brown. Let them cool in the pan for 15 minutes and then invert them onto a cooling rack.
Recipe credit: Nectar