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1
Preheat the oven to 375 degrees.
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2
In a small saucepan, combine the raisins and wine and bring to a simmer.
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3
Remove from the heat and let stand 15 min to allow the raisins to plump.
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4
Strain the raisins and drain well, reserving any liquid.
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5
Place the pears in a baking dish just large sufficient to hold them.
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6
Combine the raisins with the pine nuts and fill the cavities of the pears.
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7
Put the butter, brown sugar, white wine, lemon zest and the reserved raisin liquid in the saucepan and simmer to heat the sugar, approximately 2 min.
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8
Drizzle over the pears.
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9
Bake for 25 to 30 min or possibly till the pears are tender when pierced with a toothpick, basting occasionally with the juices.
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10
Serve the hot pears in shallow wide-rimmed bowls.
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11
Spoon the Sherry Custard Sauce around and sprinkle with crushed Amaretti Cookies.
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12
Garnish with the mint sprigs, if you like.
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13
Yield: 8 servings
