Method

Combine the ground almonds, semolina, sugar, and rosewater in a bowl and knead into a smooth pliable paste that holds its shape.

Cover with a dish towel and let stand overnight. The next day, knead the paste, gradually incorporating the honey and almond extract. If the paste is too stiff and dry, add a little more rosewater.

Preheat the oven to 350°F (180°C / Gas Mark 4). Line a cookie sheet (baking tray) with baking parchment and sprinkle with semolina.

Shape small pieces of the marzipan into pears and insert 1 clove in the top of each for a stalk. Put the pears onto the prepared cookie sheet and bake for 15–20 minutes. Let cool on a wire rack. Dip quickly in rosewater and roll in confectioners’ sugar to coat. Let dry for 1–2 hours, then roll in confectioners’ sugar again so that they are thickly coated and completely white.

Makes 80 “pears”

Preparation time 14 hours (including standing, cooling, and drying)

Cooking time 20 minutes

Reprinted with permission from ©Phaidon Press Limited, Vefa's Kitchen, by Vefa Alexiadou, published by Phaidon Press.
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