This recipe is my reinterpretation of an ancient recipe of the Campania tradition that uses pears that ripen in August that are called "mastantuono". Other varieties such as abate or kaiser can also be used with an always exceptional result. A fruit-sweet that will enrich your table and delight your palate not only in August!
Ingredients (for 8 pears)
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Peter 8
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Macaroons 12
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6 Nights
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Dark chocolate 100 gr.
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Cocoa 2 tablespoons
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Whole egg 1
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Brown or granulated sugar 2 tablespoons
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Liqueur 50 ml (Strega or Rhum)
Wash and dry the pears, cut the caps and set them aside as they will serve as a lid. Empty the pears and set the flesh aside in a bowl.
Chop the walnuts and add them to the pear pulp.
Add the cocoa, 50 g of chopped chocolate, the crumbled amaretti biscuits, the whole egg and 20 ml of liqueur. I used the Strega.
Mix the ingredients.
Fill the pears with the dough and cover with the hat.
Place the pears in a baking dish, sprinkle them with brown sugar or even granulated sugar. Add 50 ml of water mixed with the remaining liqueur to the bottom.
Bake at 160* for 40 minutes, at the end of cooking they will color and turn brown.
Let it cool. Melt the remaining chocolate in a bain-marie or microwave oven and pour it over the pears. Enjoy this delicacy that becomes even better the next day. They can be kept in the fridge for 3-4 days.
Enjoy your meal!! With happiness on the table!!
"Happiness is knowing and wondering!" (Jacques Cousteau, oceanographer)