I NEVERRRR post on videos but you are incredible. You’re talkative which is most of the time killer annoying to me but your information is sooooohooo interesting and you talk like such a REAL person which is very rare online these days. Nothing is rehearsed and I just rly truly love you. LOVE FROM CAIRO BTW ❤️
Hi Randy. I love your videos, the recipe s are great and works everytime. Did the flourless chocolate cake with my daughter, and she loves it. I plan to do to the roasted pears for my friend’s upcoming catchup. I sm sure they will love it. I am from Singapore by the way. Keep up the good work!
FANTASTIC!!! THATS A GREAT CAKE - AND WE HAVE ANOTHER REALLY GOOD CHOCOLATE CAKE COMING UP IN A NEW EPISODE…THANK YOU SO MUCH FOR WATCHING! I’VE NEVER BEEN TO SINGAPORE!
This is great though I don't know what 400 F is in degrees C, will have to look that up. Thanks for the recipe. Also interesting info regarding sugar in the US, we have many different forms of sugar here in Australia.
i so love watching your vids. even tho vehetarian i still find a selection of things i can make, such as these roasted pears. pickles! how cool is that? pretty cool. off to amazon to by good salt!
I have a bunch of pears that a friend gave me and would love to make something like this with some of them, but I really don’t like almond flavored…anything I guess. Is there another flavor/type of liqueur/alcohol that you would recommend?
@@dinnerpartytonight I took your advice, but couldn't find Limoncello anywhere, so I used what I had which was Raspberry vodka mixed with vanilla syrup. To say these turned turned out fantastic is an understatement. Thank you for your help as I will definitely be making these again.
no way this is cooked in 10 mins !! I made this and it took about 35 mins in the oven at 410F and there was barely any browning at all. probably could have taken another 5 or10 mins. I found it way too sweet. I didn't find the amaretto added all that much. the marscapone was good. if i made it again, I would use the caramelized juice from the pears to mix into the marscapone instead of the sugar/vanilla.