Peel the pears, remove the core, cut into small pieces and weigh 400g. Wash the figs well, remove the stalk, quarter and weigh 400g. Put the fruits with the sugar in a large saucepan and bring to the boil. Then reduce the temperature and simmer gently for 20-30 minutes. Stir more often. Now puree until the desired consistency is achieved. Pour in the amaretto and bring to the boil again. Pour hot into clean jars with twist-off lids and turn upside down.
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