Poached Pear
1. Bring the water, sugar, and spices to a boil.
2. Peel, core the pears, and cut them in half.
3. Cook the pears in the spice syrup for 5 minutes after a boil. Cool in the syrup.
4. When cold, drain on a paper towel and cut in ¼ inch slices.

Frangipane (walnut)
1. In a mixing bowl, mix the Plugrá Butter, walnut paste, and the sugar without creaming it.
2. Add the eggs one by one and mix in the almond flour and flour.
3. Pipe in tart mold and add the sliced pears.
4. Bake until brown in preheated oven (360°F). Cool and unmold.

Pear Butter
1. Mix the pear in a puree.
2. Add the maple sugar and cook slowly until thick and brown. Add in the Plugrá Butter.
3. Cool the preparation on an ice bath.