Ricotta and Pears

Ingredients

• 4 mittelgroße Medium Pears (e.g. Abate Fetel or Williams Christ)
• 250g Ricotta cheese
• 4 EL Honey (e.g. acacia honey)
• 50g Walnuts, chopped
• 1 TL Lemon zest
• 1/2 TL Vanilla extract
• 1 Prise Cinnamon
• 2 EL Powdered sugar
• 2 EL Butter, melted

Instructions

1. Preheat the oven to 180°C (350°F) top/bottom heat. Wash the pears, carefully halve them lengthwise, and remove the core with a spoon or melon baller to create a hollow.
2. In a medium bowl, mix ricotta, lemon zest, vanilla extract, cinnamon, and powdered sugar until a smooth cream forms. Sweeten to taste with a teaspoon of honey.
3. Generously fill the pear halves with the ricotta cream. Place the filled pears in a lightly greased baking dish.
4. Drizzle the filled pears with melted butter and bake for about 15-20 minutes in the preheated oven, or until the pears are tender and the ricotta is lightly browned.
5. While the pears are baking, lightly toast the chopped walnuts in a small dry pan over medium heat for about 3-5 minutes until fragrant. Be careful not to burn them.
6. Remove the ricotta pears from the oven. Distribute the toasted walnuts over them and generously drizzle the dessert with the remaining honey.
7. Serve the Ricotta e Pere immediately. Optionally, you can garnish them with a small scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition