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Caramelized pears with ricotta, honey and toasted almonds

6 servings
6 servings


  • 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.