Amaretti Pears Recipes

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.

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.

MINI PEAR-AND-CRANBERRY AMARETTI CRISPS

Steps:

• For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
• For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
• Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

AMARETTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

BAKED PEARS AND AMARETTI, BY JOHN BERNARD MYER

Steps:

• Preheat oven to 350 degrees.
• Core the pears, leaving the skins on.
• Mix the sugar and butter together and spoon into the cavities.
• On a large baking dish make eight aluminum foil ''wells'' and place a pear in each. This will stop the butter mixture from running out of the cavities. Place the baking dish in a shallow pan of water. Bake the pears one hour.
• Place the cookies on a breadboard and crush finely, using a rolling pin or a thick glass.
• To serve, arrange the pears in a serving dish and sprinkle with crushed amaretti. Pass the cream separately.

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.

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.

ROASTED PEARS WITH AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees. In a 9-by-13-inch baking dish, toss pears with lemon, sugar, and a pinch of salt; arrange pears in dish, cut side down. Add 1/4 cup water; cover dish tightly with aluminum foil, and bake until pears are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Place each pear half, cut side up, on a platter, and top with 1 tablespoon of mascarpone and 1 crumbled cookie. Drizzle with juices from baking dish, and serve.