Palpitòn

Peel the pears and cut them into even slices, so they cook evenly. Have a skillet quite large, necessary to distribute the fruit well and promote the evaporation of liquids.

Melt the butter in the skillet over low heat, then dissolve the sugar in it. Add the chopped lemon zest. into thin strips and a pinch of salt; mix until the sugar is well incorporated into the butter, without letting it darken.

Add the pears and cook them over low heat, mixing gently. Continue until they are soft and the bottom is dry, without any free liquid in the skillet. Turn off the heat and let it cool completely the mixture before continuing.

Soak the two breadcrumbs in day-old bread in water or milk, then squeeze and carefully separate them. Add them to the cooled pears and mix until smooth. Then remove the lemon zest strips.

Finely crush the amaretti cookies and unite them to the mixture together with the chocolate powder, the grated zest of a lemon and the small glass of Fernet. Mix until the ingredients are evenly distributed and you obtain a consistent mixture.

Add the eggs and mix them one at a time, working the mixture until smooth. Combine theraisins, previously soaked for a short time and dried thoroughly. Make sure the mixture remains fairly thick and without any separated liquid particles.

Butter a bascéa, a wide, shallow bowl, and pour in the mixture, leaving at least three centimeters of space below the rim. Distribute a few knobs of butter evenly spaced over the surface to promote even browning.

Bake at 180°C (356°F) and cook slowly until the palpitòn is a nice golden brown. Let it cool completely, then invert it onto a serving plate and serve at room temperature, when the crust is firmer.