Cooking tips sorrentine - Stuffed pears It receives agostana: considering that the pears “Mastantuono” they are available generally on the alone market in the month of August
2 Kgs. of pears “Mastantuono”
For the stuffing: ½ Kg. of ricotta
400 grs. Of sugar
100 grs. of macaroons
150 grs. of melting chocolate
150 grs. of candied fruit
For the sauce to the chocolate:
250 grs. of cocoa
200gr. of sugar
To wash and to dry the pears (without peeling her). to Protect himself/herself/themselves of a small knife and to remove the attached part to the stem so that to form a cappelletto and to put aside it. With digs him/it to empty the pears removing a part of the pulp of it. Meanwhile to prepare the stuffing: to pass the ricotta and the sugar for the passaverdure, to crush the macaroons and to unite them to I mix him, to add the three eggs and to amalgamate well, at the end to incorporate the chocolate and the candied fruit cut to dadini. With a teaspoon to pour the mixture in every pear and to close her with the “cappelletto” put aside; to prepare the pears in a baking-pan from the tall edges.
The sauce to the chocolate: To pour the cocoa with the sugar in a casserole, diluting him/it with a cup of water, to make to thicken the all for a few minutes on the fire.
To distribute the sauce on the pears pouring her/it with a spoon, therefore to bake and to leave to cook for about 2.3 hours, keeping on pouring the chocolate on every pear so that doesn't dry. The pears will be cooked when they will seem you fade.
To serve her cold.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.