Pere Ripiene Alla Milanese - Stuffed Pears Milanese
- 6 large firm pears
- 3 oz. powdered sugar
- 4 maraschino cherries
- 1/4 lb. shelled toasted almond extract
- 1/2 cup sherry
Wash pears. Cut in half lengthwise; scoop out cores. Chop cherries very fine. Grind almonds until almost mealy; add extract. Blend very thoroughly all ingredients except sherry.
Fill pear halves with this mixture. Place in baking dish. Pour sherry over pears; bake in a medium oven for about 15 minutes, or until pears are done but not too soft.
Serve either very hot or cooled, as preferred. Serves 6 to 8.