Make a winter trifle
Drain 2 x 400g cans pear halves, reserving
a little juice. Mix the pears with the honey
and 6 of the amaretti biscuits in a large
serving bowl. Splash with a little of the
reserved juice. Scatter with the cinnamon,
then spoon over a 600ml pot ready-made
custard. Beat together the ricotta, a 142ml
pot double cream and icing sugar to taste,
then spoon over the custard layer. Sprinkle
with the remaining crushed biscuits.
Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to
lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.