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.