Posted by: Cooking Thyme | December 10, 2010

Pere Ripiene con Crema Pasticciera

Pere Ripiene con Crema Pasticcera The crunchy filling goes perfectly with the pear and custard; there is no denying this is a seriously rich and indulgent dessert

  • 2 pears
  • juice of half a lemon
  • custard
    for the filling:
  • 2/3 cup of amaretti, crushed
  • 1 Tbsp of raisins, chopped
  • 1 Tbsp of honey or sugar
  • ground cinnamon, pinch

Peel and halve the pears. Carefully remove the seeds and surrounding membrane, leave the stems intact. Sprinkle the pear halves with lemon juice to preserve their colour and place them in a pan, hollow part down, without overlapping them.

Pour 1 cup of water over the pears, add the honey or sugar, cover the pan, bring to a boil, then lower the heat and cook the pears for around 5 minutes until they are firm, but not mushy. Transfer them to a baking dish reserving 1 Tbsp of liquid and let cool.

Meanwhile make the custard of course you can make it from scratch which is easy, I will show you all how in one of my posts, frankly I wasn’t bothered to make it that day, so used ready-mix custard.

Pere Ripiene con Crema Pasticcera

Combine the crushed amaretti, raisins, cinnamon, 2 Tbsp of custard and the reserved pear liquid.

Place the pears on a serving plate, stuff them with the filling, drizzle with the warm custard, sprinkle with cinnamon and serve immediately.

Pere Ripiene con Crema Pasticcera

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