Amaretto Baked Pears With Mascarpone - cooking recipe

Ingredients

2 ripe bosc pears, halved and core removed with spoon
1 vanilla pod
1 tablespoon sugar
150 ml amaretto liqueur, plus a little more
200 g mascarpone
1 1/2 tablespoons icing sugar
100 g unsalted butter
100 g caster sugar
60 g plain flour
1 egg
100 g whole almonds, coarsley ground in processor
8 amaretti cookie crumbs

Preparation

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.