Ingrédients pour Amaretto Baked Pears With Mascarpone
- 4 Bosc Pears (about 1kg total)
- 1 Vanilla Pod
- 75g Granulated Sugar
- 3 tablespoons Amaretto Liqueur
- 250g Mascarpone
- 25g Icing Sugar
- 100g Unsalted Butter, softened
- g Caster Sugar
- 50g Plain Flour
- 1 Large Egg
- 50g Whole Almonds (finely ground)
- 100g Amaretti Cookie Crumbs
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Comment préparer Amaretto Baked Pears With Mascarpone
- Preheat oven to 200°C (400°F).
- **Make the Almond Cream:** In a medium bowl, cream together 100g softened unsalted butter and 50g granulated sugar until light and fluffy. Whisk in 50g all-purpose flour and 1 large egg until just combined.
- Stir in 50g finely ground almonds and ¾ of 100g crushed amaretti biscuits.
- Core 4 ripe but firm pears (about 1kg total). Pack 1 tablespoon of almond cream into the cored section of each pear half.
- **Prepare the Vanilla Sugar:** Split a vanilla bean pod lengthwise, scrape out the seeds, and mix with 25g granulated sugar.
- Place pear halves in a baking dish. Sprinkle with vanilla sugar, the remaining ¼ of the crushed amaretti biscuits, and the chopped vanilla bean pieces.
- Drizzle generously with 2 tablespoons of Amaretto (beware, more amaretto may result in a boozier dessert!).
- Bake for 20-30 minutes, or until the pears are tender and slightly caramelized, basting with pan juices halfway through.
- **Make the Mascarpone Cream:** While the pears are baking, whisk together 250g mascarpone cheese and 25g icing sugar until smooth and creamy.
- Remove pears from the oven and transfer to serving plates.
- Add 1 tablespoon of Amaretto to the baking dish, stir the pan juices, and let it slightly reduce on the stovetop (optional).
- Serve the warm pears topped with the mascarpone cream and a drizzle of the amaretto pan juices.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
372g
Fat
143g
Carbs
46g
