Pears with Ricotta Filling

Wash the pears, halve them and remove the core.

Briefly steam the pear halves until they are slightly soft but still hold their shape, then let them cool.

Trim the rounded outer sides of the pear halves slightly flat so they sit stably.

Finely crumble the Amarettini.

Beat the ricotta with the milk and powdered sugar until smooth, then fold in the Amarettini crumbs.

Fill the ricotta–amaretti cream into the pear cavities.

Chop the dark couverture finely, put it in a small freezer bag and melt it in a hot water bath over low heat.

Cut a small corner from the freezer bag and pipe the couverture in stripes over the filled pears.

Let the couverture set and chill the pears until serving.