Description
A simple yet elegant dessert or appetizer featuring warm roasted pears, creamy whipped ricotta, crunchy pistachios, and a floral honey drizzle.
Ingredients
Scale
For the Crust:
- 4 ripe but firm Bosc or Anjou pears
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons orange blossom honey
- Fresh mint leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice each pear in half lengthwise and use a melon baller or small spoon to remove the core and seeds. Brush the cut sides with melted butter.
- In a small bowl, mix brown sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the cut sides of the pears.
- Place pears cut-side up on the prepared baking sheet. Roast for 20-25 minutes, until tender and lightly caramelized.
- While pears roast, make the whipped ricotta: In a food processor or using a hand mixer, blend ricotta, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy, about 1-2 minutes. Refrigerate until ready to serve.
- Lightly toast the chopped pistachios in a dry skillet over medium heat for 2-3 minutes, until fragrant. Set aside.
- To serve, spread a generous spoonful of whipped ricotta onto each plate. Place two roasted pear halves on top. Drizzle with orange blossom honey, sprinkle with toasted pistachios, and garnish with mint leaves if desired.
Notes
You can customize the seasonings to taste. For a dairy-free version, substitute the ricotta with a thick coconut cream and use a plant-based butter.