Dessert - Lactose intolerants
6 Pears, same size
1/4 cup chopped almonds (2 oz scant)
1 lemon, juice and a little piece of zest
3/4 cup of dry white wine
1/3 cup sugar
8-10 amaretti, crumbled
4 tbsp marsala
1 pinch of cinnamon
Peel pears and arrange them in a sucepan (with lid) big enough to hold them standing (not bigger than to fit them in); pour in wine, lemon juice and zest, cloves and sugar.
Simmer, covered, for about 40 minutes; remove from heat and let cool into the syrup.
Preheat oven to 400.
In a bowl combine almonds, amaretti and cinnamon. Remove pears from syrup, cut them in half, lengthwise, and remove core.
Arrange halved pears, cutside up, on an ovensafe baking dish, sprinkle with the almond mixture, drizzle with syrup and marsala. Top with some little pieces of butter (optional).
Bake for about 20 minutes; let cool down and serve lukewarm (with some ice cream would be perfect!!)
It is safe for lactose intolerants, provided that you avoid butter and use the right kind of amaretti (without dairy, and we have them).