Baked Pears with Amaretti Filling

A recipe contributed by the Pastaman

          Ingredients

• 2 firm but ripe pears, peeled and halved
• 2/3 cup crumbs from amaretti cookies (Italian macaroons) or almond biscotti
• 1 large egg yolk
• 7 tbsp sugar
• 3 tbsp fresh lemon juice
• 3 tbsp unsalted butter
• 1 cup chilled whipping cream
• 2 tbsp almond liqueur
  
  Method

1. Preheat oven to 375 degrees. Butter a 13x9x2 inch glass baking dish. 
2. Using melon baller or small spoon, core each pear half, leaving 1½ inch diameter cavity. 
3. Arrange 8 pear halves, cut side up, in prepared baking dish. 
4. Puree remaining 2 halves in processor. 
5. Place ½ cup puree in medium bowl (reserve any remaining puree for another use).
6.  Mix cookie crumbs and yolk into puree in bowl. 
7. Mound filling in pear cavities.
   

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