Roasted Pears With Amaretto Food

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 PEAR AND AMARETTO TRIFLE

Steps:

• For pastry cream:
• Combine cream and milk in medium saucepan; bring to simmer. Remove from heat. Whisk sugar, egg yolks, flour, amaretto, vanilla, and salt in large bowl until smooth (mixture will be thick and pasty). Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Whisk over medium heat until pastry cream boils, thickens and is smooth, about 6 minutes. Transfer pastry cream to bowl. Press plastic wrap directly onto surface of pastry cream; refrigerate overnight.
• For pears:
• Position rack in center of oven and preheat to 400°F. Toss pear halves, 1/3 cup sugar, and lemon juice in large bowl. Place pears, cut side down, on heavy large rimmed baking sheet; pour sugar mixture from bowl over pears. Roast pears until tender and golden brown in spots, turning occasionally, about 40 minutes. Cool. Cut pears into 1/2-inch pieces; place in bowl along with any juices from baking sheet. (Pears can be made 1 day ahead. Cover and chill.)
• Arrange 13 to 14 ladyfingers in bottom of 8-inch-diameter, 3-quart trifle bowl, trimming to fit tightly. Sprinkle 1/2 cup crushed amaretti cookies over. Dot with 1/4 cup fruit spread. Top with 1 cup roasted pears. Drizzle 1 tablespoon brandy and 1 tablespoon amaretto over. Spread 1 cup pastry cream over. Repeat layering 2 more times with ladyfingers, amaretti cookies, fruit spread, pears, brandy, amaretto, and pastry cream. Top with 13 to 14 ladyfingers; sprinkle with remaining brandy and amaretto. Spread remaining pastry cream over top. Cover and refrigerate until cold, about 4 hours.
• Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Spread 1 1/2 cups whipped cream over top of trifle. Spoon remaining whipped cream into pastry bag fitted with medium star tip. Pipe whipped-cream rosettes around top of trifle. Garnish with sliced almonds and mint sprigs, if desired. Refrigerate up to 6 hours.
• Amaretti cookies are available at Italian markets and some supermarkets.

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.

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.

ROASTED PEARS WITH ALMONDS, AMARETTI AND AMARETTO

Steps:

• • pre-heat oven to 350° • cut pear lengthwise about 2/3 up from bottom, reserving cut piece and coring the pear • crush amaretti cookies in food processor with brown sugar and cinnamon and remove • remove skin from reserved pear slice and chop up reserved pear meat in food processor • mix pear meat, cookies crumbs with brown sugar and almonds together • stuff pear cavity • bake for 1 hour • plate pear with small scoop of vanilla ice cream • drizzle all with Amaretto

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.