Ripe pears, cloaked in sweet pastry, baked and served in a pool of Caramel Sauce – what an elegant dessert! As soon as I saw Mary Risley, owner of Tante Marie’s Cooking School in San Francisco make these pears on a video, I knew I had to try them. Judy Witts Francini, owner of Divina Cucina Cooking School in Certaldo, Italy commented that these pears would be perfect for New Year’s Eve, and she is right. Never one to skimp at the holidays, Judy suggested serving the baked pears with chocolate caramel sauce and edible gold leaf. Thank you, Mary and thank you, Judy – two cooking teachers who rock.
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- Ciao Mette, Thanks, Mette! This one is certainly good for the holidays, and I really appreciate that you have brought…
- Impressive work, Adri. It's great to be able to find new, old posts, while we are waiting for your kitchen…
- Hi Roz, Thank you! I am so pleased to hear you like this one. Aren't pears wonderful? Alla prossima!
- This is such a spectacular recipe Adri...beautiful, delicious, special! Your photography is exceptional and the imported edible gold from Italy…
- Hi Karen, Thank you! I just love those cutters. They are fast and easy to use. Enjoy the recipe and…
