Poached pears with amaretti biscuits recipe

40 ratings Rate
  • Serves 6
  • 10 mins to prepare and 40 mins to cook, 30 mins to cool
  • 420 calories / serving
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To make the biscuits, preheat the oven to Gas Mark 4, 180°C, fan 160°C. Roughly crush the almonds with a pestle and mortar or in a food processor then mix with the sugar. Whisk the egg whites until stiff then add the almond mix and quickly blend. Line a baking sheet with nonstick baking paper and place around 12 teaspoonfuls of the mix about 3 cm (1 ½in) apart. Sprinkle with a little extra sugar and bake in the middle of the oven for 15-20 minutes. Leave to cool.

To make the pears, neatly peel from top to bottom with a vegetable peeler. Place in a small saucepan and add the red wine, sugar, cloves and cinnamon, so it covers the pears. Bring to a simmer and cook for 20 minutes. Remove from the heat and leave to cool.

Serve with 2 biscuits, a little cooking juice and if you fancy, a splash of fresh single cream.

Cook's tip

Reserve and freeze any of the leftover spiced red wine liquor in ice-cube or freezer bags to use next time you make this recipe.


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  • Ingredients

  • 100g blanched almonds
  • 125g caster sugar
  • 2 egg whites
  • 6 conference pears, peeled
  • 75cl bottle red wine
  • 150g caster sugar
  • 1 stick cinnamon
  • 150ml pot fresh single cream (optional)
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  • Energy 1775kj 420kcal 21%
  • Fat 15g 21%
  • Saturates 4g 20%
  • Sugars 69g 77%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 69.6g Protein 5.8g Fibre 4.8g


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