1 cup of shelled and toasted pistachios
50g of almond biscotti
2 tablespoons of honey, shells removed and toasted
2 tablespoons of ground almonds
1/2 teaspoon of cinnamon
1 egg yolk
3 tablespoons of rosewater
3 tablespoons of honey
2 cinnamon sticks
Orange peel (1 long strip)
2 tablespoons of flower water from orange blossom
6 ripe pears
1 cup of shelled and toasted pistachios
50g of almond biscotti
2 tablespoons of honey, shells removed and toasted
2 tablespoons of ground almonds
1/2 teaspoon of cinnamon
1 egg yolk
3 tablespoons of rosewater
3 tablespoons of honey
2 cinnamon sticks
Orange peel (1 long strip)
2 tablespoons of flower water from orange blossom
6 ripe pears
1
In a food processor, combine the pistachios, biscotti, honey, ground almonds, cinnamon, egg yolk, and rosewater
Blend until it forms a thick paste
2
In a small saucepan, make a syrup with the honey, cinnamon, orange peel, flower water from orange blossom, and 1 1/2 cups of water
Bring to a boil for five minutes
3
Preheat the oven to 180°C
Cut the pears in half and remove the core from each one
Place the paste in each cavity, arrange them on the baking sheet, and drizzle with half of the syrup
4
Bake the pears for 15 minutes or until they are tender
Serve still warm with a little of the syrup, accompanied by ice cream or yogurt.
