Amaretti Pears Recipes

PEARS BAKED IN AMARETTO CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

AMARETTO BAKED PEARS WITH MASCARPONE

Steps:

• To make almond cream - Beat butter and sugar together until combined, add flour and egg until combined. Beat in almonds, stir in 3/4 of crushed biscuits.
• Pack 1 tablespoon of almond cream into the cored out section of each pear half.
• Split the vanilla pod in half, scrape out seeds and mix with sugar. Chop vanilla pod into large pieces.
• Place pears into baking dish, sprinkle over vanilla sugar, remaining biscuits, vanilla pod pieces and drizzle with amaretto.
• Bake in over at 200C gor 10 minutes or until pears are cooked.
• Mix together mascapone and icing sugar.
• Remove pears from oven and transfere to serving plates.
• Drizzle a little extra amaretto into baking dish and stir pan juices.
• Serve pan with sweetened mascopone and the amaretto pan juices - enjoy.

AMARETTI PEARS

Steps:

• Preheat oven to 400 degrees.
• Peel, core and halve the pears and place them in a greased baking dish. Crush the cookies and mix them with the butter. Stuff into the pear cavities.
• Pour the wine over the pears, sprinkle with sugar and bake for 45 minutes to one hour, until tender.

SPICED POACHED PEARS WITH CRèME FRAîCHE AND AMARETTO COOKIES

Steps:

• In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
• Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
• When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.

BAKED PEARS WITH AMARETTI FILLING

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Using melon baller or small spoon, core each pear half, leaving 1 1/2-inch-diameter cavity. Arrange 8 pear halves, cut side up, in prepared baking dish. Puree remaining 2 halves in processor. Place 1/2 cup puree in medium bowl (reserve any remaining puree for another use). Mix cookie crumbs and yolk into puree in bowl. Mound filling in pear cavities.
• Combine 6 tablespoons sugar, lemon juice and butter in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves and butter melts. Spoon syrup over pears.
• Bake pears until tender, basting occasionally with syrup in dish, about 1 hour. (Can be prepared 3 hours ahead; let stand at room temperature.)
• Whip cream with liqueur and remaining 1 tablespoon sugar in medium bowl until soft peaks form. Serve pears with whipped cream.

ROASTED PEARS WITH AMARETTI AND AMARETTO

Steps:

• Preheat oven to 425°F.
• Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
• Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
• Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.