6 x 1 cm thick slices good quality white bread, lightly toasted
1/3 cup sliced almonds
2 tablespoons melted butter
1 cup whole blanched almonds, roasted
½ cup caster sugar
½ cup butter, soft but not melted
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
½ cup crème fraîche
1 tablespoon well flavoured honey
Frangipane: Place the almonds and sugar in a food processor and grind finely. Add the butter, orange zest, vanilla and the eggs and process until mixed well. Scrape into a bowl, cover and chill for at
least 2 hours or overnight. Frangipane can be made 3-4 days ahead. Keep chilled.
Preheat the oven to 180˚C.
Spread the toasts thickly with frangipane. Peel, halve and core the pears. Slice thinly and toss with a little lemon juice to prevent them browning. Fan the slices over the frangipane. Toss the almonds with the melted butter until well coated and scatter over the pears.
Dust with icing sugar and place on a lined baking tray. Bake for 25-30 minutes until the frangipane is firm and the pears and almonds are lightly golden.
Crème fraîche: Whisk the crème fraîche and honey in a bowl.
To serve: Place the bruschetta on serving plates, dust with icing sugar and top each with a spoonful of crème fraîche and a little drizzle of honey.