To make the pin-prus recipe, start by peeling the ripe Kaiser or Madernassa pears and cut them into small pieces. Put them in a low pan, add a pinch of salt, wine and cook until the pears begin to unravel. Then add cinnamon and cloves.

Put the fruit warmed in a bowl, add sugar (better if brown), amaretto, savoiardi crushed (or slices of biscuits), and cocoa powder. Mix well, then incorporate the beaten eggs and stir again. Grease a 26-28 cm diameter mold with 1-ounce butter and then sprinkle with cornflour. Pour in the mixture and distribute the remaining butter in flakes. Bake at 170°- 180°- For an hour.

Grease a 26-28 cm diameter mold with 1-ounce butter and then sprinkle with cornflour. Pour in the mixture and distribute the remaining butter in flakes. Bake at 170°- 180°- For an hour.

The cake will be ready when it has a consistency similar to that of a chestnut cake and, on the surface, a slight crust will appear. Serve the pin-prus.