Ingredients Click to find out more about the ingredients
25g amaretti biscuits crushed
15ml/1 tbsp amaretto liqueur
15g/1 tbsp honey
25ml/juice of 1 lemon
3g/pared rind of 1 lemon
15g white marzipan
15g parmesan cheese, grated into fine shreds
400g/4 ripe dessert pears
1) Peel and halve the pears, remove cores and rub over with lemon juice. 2) Place the lemon rind, water and honey in a large shallow pan and bring to the boil. 3) Add the pear halves and any remaining lemon juice, cover and simmer very gently for 15-20 minutes. 4) Remove the pears and set to one side to drain, discard the lemon rind, bring the poaching liquid to the boil and reduce to 150ml. 5) Allow to cool slightly and add in the amaretto. 6) Arrange the pears on a grill pan, mix together the amaretti biscuits, marzipan and parmesan and pile into the core hollows. Grill under a hot grill until golden. Serve the pears in a pool of syrup.
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