Ingredients
- 1 1/2 cup creamy ricotta cheese
- 4 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon peel
- 3 teaspoon ripe bosc pears, cut in half, core and seeds removed with melon ball scooper
- 3 tablespoon granulated sugar
- 1/2 teaspoon anise seed, chopped
- 2 tablespoon extra-virgin olive oil
- 4 tablespoon unsalted butter
- 3 tablespoon wild flower honey
- 1/2 cup sliced, toasted almonds
Preparation
Baking Directions:
Place ricotta in food processor with powdered sugar, vanilla extract and grated lemonpeel; process until smooth.
Transfer to a bowl, cover and chill until ready to serve.
Sprinkle pear halves with granulated sugar and chopped anise seed.
Let sit 5 minutesto allow sugar to moisten pears.
Heat the extra-virgin olive oil over high heat in a 10-inch Teflon or nonstick skillet untilsmoking.
Reduce heat to medium, add the butter and cut pears flesh side down andallow pears to caramelize for 2 to 3 minutes then turn heat down to low.
Turn pearsand allow cooking time on skin side.
Roast pears until tender and juices begin tocome out of pears, total cooking time about 7 to 9 minutes.
Place one pear half on each plate and top with a scoop of ricotta mixture.
Drizzle withhoney and sprinkle with toasted almonds.
Serve warm.
