SERVINGS: 4 people
AUTHOR: Matilde Vicenzi
6 ripe pears
1 heaped tablespoon of vanilla icing sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of bitter cocoa
18 Matilde Vicenzi Amaretto d’Italia macaroons
1/3 cup of butter, plus an extra knob for greasing the baking dish
1/5 cup chopped almonds
Vanilla or Fior di latte ice cream to serve
Preheat the oven to 175°. Wash and peel the pears, discard the cores and cut into cubes. Place
in a bowl and mix with the sugar, cocoa, ginger and cinnamon. Transfer into a buttered baking dish.
Melt the butter. Crumble the Amaretti d’Italia macaroons in your hands and mix with the melted butter and chopped almonds. Scatter the mixture over the fruit, cover the dish with aluminium foil and bake for around 15 minutes, then take the foil off and continue cooking for another 15-20 minutes, until the top goes golden.
Serve the crumble lukewarm, with vanilla or fior di latte ice cream.