Easy baked pears with amaretti

Recipe uploaded by

Good Food

8 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
2. Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

Make a winter trifle

Drain 2 x 400g cans pear halves, reserving a little juice. Mix the pears with the honey and 6 of the amaretti biscuits in a large serving bowl. Splash with a little of the reserved juice. Scatter with the cinnamon, then spoon over a 600ml pot ready-made custard. Beat together the ricotta, a 142ml pot double cream and icing sugar to taste, then spoon over the custard layer. Sprinkle with the remaining crushed biscuits.

Per serving

198 kcalories, protein 4g, carbohydrate 39g, fat 4 g, saturated fat 2g, fibre 4g, salt 0.23 g

Latest comments and suggestions

• JM

  24 November 2007

  JM rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DomesticGoddess

  30 December 2007

  DomesticGoddess commented on this recipe

  This was absolutely delicious!!!! The only thing I did different was simply dust with icing sugar - just to make it look more festive. Definately will be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  01 January 2008

  Louise rated and commented on this recipe

  

  We really enjoyed this healthy dessert so I've already made it twice and I'll be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• linkevica

  24 January 2008

  linkevica rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nelliemelba

  25 February 2008

  nelliemelba rated and commented on this recipe

  

  Great recipe, so easy, used crushed gingernut biscuits instead of ameritti. Made too many so had the rest chilled the next day flavour was great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• linkevica

  28 February 2008

  linkevica commented on this recipe

  tried it with crushed pecans instead of biscuits, tasted even better.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• josie

  26 March 2008

  josie rated and commented on this recipe

  

  Delicious and so easy. Try and find the ripest pears you can-not always easy if you rely on supermarkets but it does make a difference.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo Smith

  05 May 2008

  Jo Smith commented on this recipe

  So lovely! Scraping all the bits off the bottom of the tin was great! Used good quality vanilla icecream with it as well. Would definately re-make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gill

  21 September 2008

  Gill rated and commented on this recipe

  

  An absolute hit! This was so easy to make and absolute delicious. It looks beautiful on the plate and tastes even better. Served with Green & Black's vanilla ice cream. Found I had twice as much of the amaretti biscuits as suggested - would use less next time. Will definitely make again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynn

  07 October 2009

  Lynn rated and commented on this recipe

  

  A simple recipe which we all enjoyed. Didn't need as much amaretti as the recipe suggests - still had a lovely crispyness. My pears were quite firm (so to speak!) so needed more time, around 40 mins. Worth waiting for though!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• loopylady

  25 October 2009

  loopylady rated and commented on this recipe

  

  A really yummy, low calorie desert which is so quick and easy to make. I substituted the amaretti biscuits for maple and pecan cookies which really complimented the cinnamon. Next time I make them, I might peel the pears first as the skins were a little tough, but I'm worried the pears might disintegrate on cooking if I do this! Try to choose small pears. Mine were quite large and two halves were a bit too much but one half would not have been enough. Fantastic with a scoop of vanilla ice cream!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4812/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 ripe pears
• 100g ricotta
• ½ tsp cinnamon
• 4 tbsp clear honey , plus extra to serve
• 8 crisp amaretti biscuits

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Low-fat

Ingredients

• 4 ripe pears
• 100g ricotta
• ½ tsp cinnamon
• 4 tbsp clear honey , plus extra to serve
• 8 crisp amaretti biscuits

Per serving

198 kcalories, protein 4g, carbohydrate 39g, fat 4 g, saturated fat 2g, fibre 4g, salt 0.23 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk