Name: Easy baked pears with amaretti
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 ripe pears; 100g ricotta; ½ tsp cinnamon; 4 tbsp clear honey plus extra to serve; 8 crisp amaretti biscuits

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Easy baked pears with amaretti

Easy baked pears with amaretti

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.2 out of 5.21 ratingsRate

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A warming autumnal pud that’s low fat, speedy and satisfying

Easily doubled

Easily halved

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Alternatives

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Oat-topped fish pie

A star rating of 3.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

4 ripe pears
100g ricotta
½ tsp cinnamon
4 tbsp clear honey

plus extra to serve
8 crisp amaretti biscuits

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Nutrition: per serving

kcal198
fat4g
saturates2g
carbs39g
sugars32g
fibre4g
protein4g
salt0.23g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, November 2007

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A star rating of 4.2 out of 5.21 ratings

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