Almond Pears -- Amygthalota

Posted for ZWT6 for Greece leg of tour.

• Ready In: 50 mins
• Yields: 60 pears

Ingredients

• 1  lb  blanched almond
• 1  cup sugar
• 5  tablespoons  cream of wheat semolina
• 1  lb confectioners' sugar
• 1 1⁄2 cups orange flower water
•  butter
•  clove

Directions

1. Place almonds and 2 tablespoons sugar in food processor. Pulse until fine. Put almonds is large bowl.
2. Add remaining sugar, semolina, and 6 tablespoons orange flower water. Knead this mixture, in bowl, to a soft dough. Add 1-2 additional tablespoons orange flower water, if dough is too stiff.
3. Break off small pieces, the size of a golf ball and shape into pears. At the end of each, insert 1 clove for the stem.
4. Arrange upright on a buttered and floured baking sheet and bake for 20 minutes at 300°F
5. Cool on wire rack. When the pears are completely cool, give them a quick dip in orange flower water and quickly coat them in confectioner's sugar. After a few minutes coat them again in confectioner's sugar.