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Le ricette di Pierre



pere preferibilmente martine
1 Amaretto un po' grande, per ogni pera

Far cuocere le pere sbucciate ed intere con lo zucchero ed il vino, poi metterle in un piatto. inzuppare gli Amaretti nel cioccolato sciolto e metterne uno sopra a ciascuna pera in modo che sembrino dei funghi. Si serve freddo.

Provenienza: Quaderno di casa Magnaghi 25/12/1992

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