Romance, a bit of suspense, the history of Italy, and numerous recipes
combine to create a story about love, food, and life – Italian American style.
Con Amore
Chocolate and Almond Stuffed Pears
“I loved Con Amore! I'm going to the store this week to begin cooking some
of the recipes. While reading it, I stopped often to read a passage to my
husband, or to describe the recipes within. I believe he enjoyed the story as
much vicariously as I did.” ~ Lois A.
From Con Amore
“I’m thinking about stuffed pears …” Janine held up her hand to prevent
protests. “… I know that’s been done, but not quite like this. The pears
are stuffed with a chocolate, almond, and cookie mixture, then wrapped
in pastry crust and baked.”
1 cup shortbread cookie crumbs
½ cup sliced almonds
4 ounces semi-sweet chocolate
2 ounces dried apricots, diced fine
3 pears
sweet egg pastry for 10-inch pie (double crust)
1 egg, beaten
Place cookie crumbs and almonds in bowl of
a food processor and pulse until finely
chopped. Transfer to medium bowl. In
processor bowl, chop chocolate until fine.
Add to cookie mixture, blending well. Add
diced apricots; mix well. Set aside.
Wash and dry pears. Cut lengthwise. Scoop out core with a serrated spoon. Fill opening with
cookie mixture, forming a mound. Set aside.
Cut dough into 6 equal pieces. If decorative pastry cutouts are desired, pinch a small amount of dough
from each piece. Set aside. On lightly floured surface, roll or press dough into a 7-inch circle.
Bring 1 end of dough over pear, then carefully wrap with dough to completely encase pear. Mold
dough around pear. (You can also place the dough over the top of the stuffed pear and seal dough
under pear, cutting away any excess dough.)
Place wrapped pears on lightly buttered baking sheet. Repeat with remaining pears and dough.
Brush with beaten egg and bake at 375°F for 30 minutes.
For decorative cutouts, press dough thin and cut desired shapes with a small cookie cutter. Set aside.
Remove baked pears from oven and gently loosen from bottom of pan with spatula. Brush again with
egg, position cutouts and brush cutout with egg. Bake 10 to 12 minutes or until pastry is golden brown.
Makes 6.
All photographs ©2004-2006 JTM
©2023 Janice Therese Mancuso
.