Ricotta Filled Baked Pears and a Giveaway
 
Ingredients
  • 6 firm-ripe pears
  • ½ cup fresh ricotta, well drained
  • 1 large egg
  • ½ cup crushed amaretti cookies
  • 5 tablespoons of almond paste, homemade or store-bought
  • 2 tablespoons packed finely chopped candied orange peel
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pure vanilla extract
  • ½ cup of vermouth or sweet white wine
  • 2 tablespoons sugar
  • ½ cup water
  • CHOCOLATE SAUCE
  • 1 cup heavy cream
  • 8 ounces good quality dark chocolate, coarsely chopped
  • ALMOND PASTE
  • 1 cup blanched almonds
  • 1 cup granulated sugar
  • ½ teaspoon of pure almond extract
  • 2 tablespoons water, plus 1 teaspoon if needed.
Instructions
  1. Heat oven to 400F, rack in center oven. Have a 8-inch square pan ready.
  2. Cut off the tops of each pear and set aside. Use a melon baller or a small spoon to scoop out the flesh, leaving a ¼ inch all around careful not to poke through bottom. Discard seeds, chop flesh and set aside.
  3. Place ricotta into a bowl. Stir in egg, amaretti, almond paste, orange peel,cinnamon and vanilla. Add chopped pears and stir to combine everything.
  4. Place pears into baking pan, fill the cavities with the ricotta filling. Replace the tops on the pears.
  5. Stir together the wine, sugar and water then pour mixture into the pan. Bake until soft and beginning to collapse, mine took a little over an hour. Filling will puff out and brown. spoon some of the sauce over the pears.
  6. Let cool to room temperature then refrigerate until cold or overnight.
  7. Serve the chilled pears in shallow bowls, drizzled with chocolate sauce if you so desire.
  8. CHOCOLATE SAUCE is made my heating the cream until the sides start to bubble, turn off the heat and whisk in the chocolate until smooth and shinny.
  9. ALMOND PASTE is made by placing the almonds and 2 tablespoons of the sugar until it looks like fine cornmeal then add extract, water and remaining sugar until a paste forms. This can be frozen but thaw 1 hour before using.
  10. Notes: If you don't have candied orange peel I would use grated fresh orange peel from 1 orange. I used half and half instead of heavy cream for the chocolate sauce and that worked fine. This recipe has been slightly adapted.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/10/ricotta-filled-baked-pears.html