Caramelized Pears with Balsamic
Wash, peel and slice 4 ripe pears, (but not too ripe, you can also make this recipe using the same fruit in syrup). Place the pears in a non-stick skillet, sprinkle with 4 or 5 tablespoons of sugar and caramelize slightly on low heat. Towards the end of the caramelization, baste with a small glass of tangerine liqueur. Prepare a glaze as follows: whisk 3.5 oz of powdered sugar with the juice of one half lemon; slowly add 2 more tablespoons of liqueur. Arrange the pear slices on plates, sprinkle with one ounce of finely crushed amaretti (macaroons), then drizzle with the glaze. Once the frosting has solidified, sprinkle the pears with two spoons of Cavedoni Balsamic Vinegar of Modena.