Roasted Pears, Cream and Chocolate

Roasted Pear, Mascarpone Amaretto Cream with Chocolate Sauce and Crunchy Almonds
I created this recipe last week for the Sing Along Lunch and It was a huge success.   It is actually a combination of different recipes that together make a wonderful dessert.

Don't be intimidate by the several elements - they are all easy and quick to make and so delicious that you can eat each one of them as a dessert on its own.

If you are on a sugar restriction diet you can exclude the chocolate - the roasted pears only with the cream are lovely as well.

Have it with a glass of Moscato D'asti!



Roasted Pear, Mascarpone Amaretto Cream with Chocolate Sauce and Crunch Almonds

Prep Cooking Total Serves Difficulty Cost
30min 40min 1h 4 Medium $$$

Author: Rachel Elich
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Ingredients

For the Pears

  • 4 Firm Bosh Pears
  • 1/4 Cup sugar
  • 2 Tablespoons Amaretto Liqueur
  • Butter for Greasing,
For the Mascarpone Cream
  • 1/2 Cup Mascarpone
  • 1/2 Cup Fresh Cream
  • 1/8 Cup Amaretto 
  • 1 Tablespoon Sugar (optional),
For the Chocolate Sauce
  • 1/2 Cup Condensed Milk
  • 100g Dark Chocolate chopped
  • 1/8 Cup Milk,
  • For the Almond Crunch
  • 1 Large egg white
  • 3 Tablespoon Sugar
  • 3/4 Cup Sliced Almond (no skin). 
Instructions

For the Roasted Pears
  1. Pre-heat the oven to180C
  2. Halve pears lengthwise and core it with a melon-ball cutter
  3. Grease a  baking tray and arrange the pears on it, cuts side up
  4. Brush the Pears with the Amaretto
  5. Sprinkle the sugar
  6. Roast it uncovered for about 30-40 minutes until they are tender but still holding the form well and slightly golden 
  7. Set it aside,
For the Mascarpone Cream 
  1. In a medium bowl mix the cream and the mascarpone
  2. Whisk  until it starts to thicken
  3. Stir in the Sugar and the Amaretto, mixing until all incorporated
  4. Cover with plastic wrap and leave in the fridge for 10 min
  5. For the Chocolate Sauce
  6. Put the condensed mil and milk in a small saucepan over medium heat
  7. Stir for some minutes and add the chocolate
  8. Stir over low heat until all chocolate is melted 
  9. Set Aside,
For the Almonds
  1. Pre-heat the oven to  180C (you can also make it at the same time you are roasting the Pears)
  2. In a bowl, lightly beat the sugar with the egg white
  3. Stir in the almonds making sure they are well coated 
  4. Line baking paper in a baking tray
  5. Spread the almond mixture in a thin layer 
  6. Bake it for about 15-20 until golden
  7. Let it cool down and break it in pieces,
Assembling
  1. Divide the cream among three dessert dishes
  2. Put on the top the Pears at room temperature
  3. Using a Pipping bag, pipe chocolate sauce all over the plate - if the sauce is too hard, add a bit more milk.
  4. Sprinkle the Crunch almond all over the place. 
  5. Serve with the chocolate sauce leftover aside








Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. Oh dear! This is just too much! I am salivating just thinking about this dessert! I am going to make this for sure, but will have to swap out the Amaretto for another liqueur since it is not one of my fav's. Thanks for posting this decadent dessert!! CC

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