Ingredients:

- 1 packet of short crust pastry, 

4 pears,

half litre of milk

160 g. sugar

50 g. flour

4 yolks

6 amaretti

2 glasses of red wine.

Preparation: Place the short crust pastry in a mould, cut a circle of greaseproof paper and cover it with dry beans. Cook in the oven at 180 degrees for half an hour and then remove the beans. In the meantime peel the pears and cook them for ten minutes in the red wine with a few spoons of sugar, then cool down. In a bowl beat the yolks with 150 g. of sugar, add the flour and milk. Cook the mixture in a double saucepan. Finally add the amaretti to the cream Fill the pie with this cream and place the pears on top. Decorate with some amaretti.

Translated by Chiara Nunnari from John Milton Institute