Pear dessert with pisang ambon and after eight is easy to make. I found the recipe in an advertisement for a food club over 30 years ago.
1 box canned pears
2 dl plantain ambon (liqueur)
1 pk after eight
Place the bulbs in a refractory dish. Pour on plantain ambon. Put an after eight on each bulb. Put deep in the oven at 200 degrees until the chocolate has melted a little. Serve with vanilla ice cream or a little cream.
You can find the recipe for vanilla ice cream HERE .
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