Pear & Almond Pudding

TO MAKE THE PEARS: Combine the sugar and water in a saucepan large enough to fit 4 pears. Stir over low heat to dissolve sugar, then bring to a boil. Add 4 of the pears and simmer for 5-7 minutes, until the pears are tender. Remove the pears from the syrup and set aside. Repeat with the remaining 4 pears.

Bring the syrup to a boil and boil until reduced by half. Set aside.

Preheat oven to 350 degrees F. Butter a 9 x 12 inch rectangular cake pan.

TO MAKE THE PUDDING: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds. Add the amaretto, or the almond extract combined with 2 tablespoons of the reserved syrup.

Arrange the pears upright in the prepared pan. Spoon the filling around the base of the pears so that it comes half way up the pears. Baste each pear with a little of the reserved syrup. Bake for 45 minutes, until the almond batter is puffed and golden. Before serving, brush each pear with a little reserved syrup.

Serve warm, cutting a pear in half for each person.