Instructions: Peel pears and poach in sugar, water and lemon juice. Remove from juices, drain and pat dry.

Brush filo pastry ith melted and wrap each pear loosely with 3 sheets. Arrange on a baking tray and cook until golden in a hot oven. Cool.

Sprinkle with praline and freshly made chocolate curls.

Serve with Chocolate Sauce made from cream and melted chocolate. Pour Amaretto around each serve.

Praline is prepared by boiling sugar with very little water until it caramelizes. Mix in almonds and allow to set. When cool crush in a pestle and mortar.

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