Poached Pear Cranberry Frangipane Bar

Shortbread Crust

• Preheat oven to 350°F. Grease a 9-inch x 9-inch baking pan and line it with two sheets of parchment paper, arranged crosswise, to make a sling.
• Add butter, sugar and salt to the bowl of a stand mixer fitted with a paddle attachment. Cream until light and fluffy, about 3 minutes. Add flour and mix until just combined.
• Transfer dough to the prepared pan and press down into a smooth, even layer. Lightly prick bottom with a fork and bake for 20-25 minutes, until the edges are slightly golden. Remove from the oven and let it cool completely on a baking rack.

Poached Pears

• In a large saucepan, combine cranberry juice, sugar, cinnamon stick, star anise and cloves. Bring to a simmer, stirring to dissolve the sugar.
• Peel the pears and submerge in the poaching liquid. Return to a gentle simmer and cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes.
• Remove pears from liquid; transfer to a large plate. Let cool completely.

Frangipane Bars

• If not already on, preheat oven to 350°F.
• Combine almonds and sugar in the bowl of a food processor and pulse until very finely ground, but not a paste. Add butter, salt and almond extract and blend until combined. Add eggs and blend until smooth and creamy. Add flour and pulse until just combined.
• Pour frangipane mixture onto the cooled shortbread crust and spread in an even layer.
• Working one pear at a time: slice in half lengthwise, remove core with a melon baller, and cut lengthwise into ⅛-inch slices. Fan pear slices and arrange in a decorative pattern to cover top of frangipane.
• Scatter cranberries and sliced almonds in the gaps between the pears, then sprinkle granulated sugar over the whole surface.
• Bake until frangipane is golden brown, puffed, and a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely before removing from pan and cutting into 16 squares.