Baked Pears and Amaretti, By John Bernard Myer

• 8 hard Bosc pears
• 8 teaspoons brown sugar
• 8 tablespoons butter, room temperature
• 16 amaretti (Italian almond cookies)
• 1/2 cup heavy cream

1. Preheat oven to 350 degrees.
2. Core the pears, leaving the skins on.
3. Mix the sugar and butter together and spoon into the cavities.
4. On a large baking dish make eight aluminum foil ''wells'' and place a pear in each.
5. This will stop the butter mixture from running out of the cavities.
6. Place the baking dish in a shallow pan of water.
7. Bake the pears one hour.
8. Place the cookies on a breadboard and crush finely, using a rolling pin or a thick glass.
9. To serve, arrange the pears in a serving dish and sprinkle with crushed amaretti.
10. Pass the cream separately.

pears, brown sugar, butter, amaretti, heavy cream

Taken from cooking.nytimes.com/recipes/10548 (may not work)