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Recipes
January 2009

Roasted Pears with Ricotta and Honey

By Andrew Carmellini

4.3

(3)

Recipe information

  • Yield

    6 Servings

Ingredients

1

cup fresh ricotta cheese

5

tablespoons sugar, divided

1

/4 teaspoon vanilla extract

1

/2 teaspoon finely grated lemon peel

4

tablespoons unsalted butter, softened, divided

1

/2 cup whole almonds

1

/4 cup Grade B maple syrup

1

/2 teaspoon fennel seeds

3

Bartlett pears

2

tablespoons honey

Need to make a substitution?

Preparation

  1. Step 1

    Place ricotta in cheesecloth-lined strainer set over medium bowl. Fold cheesecloth over; drain overnight in refrigerator.

    Step 2

    Puree drained ricotta, 1 tablespoon sugar, vanilla, and lemon peel in processor until smooth. Transfer ricotta mixture to small bowl. Cover and chill. DO AHEAD Can be made 1 day ahead. Keep chilled.

    Step 3

    Line rimmed baking sheet with foil. Melt 1 tablespoon butter in small skillet. Add almonds; toss until golden, about 3 minutes. Add maple syrup and sprinkle with salt. Stir until coated and slightly darker brown, about 1 minute. Spoon mixture onto prepared baking sheet. Separate nuts. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

    Step 4

    Preheat oven to 400°F. Line another rimmed baking sheet with foil. Grind fennel seeds in mortar or spice grinder. Transfer to small bowl. Stir in remaining 4 tablespoons sugar. Cut pears in half; using melon baller, scoop out core. Transfer pears, cut side up, to prepared baking sheet. Press remaining 3 tablespoons butter onto cut side of pears. Mound fennel sugar over, dividing equally.

    Step 5

    Roast pears until tender and juices on baking sheet begin to caramelize, spooning juices over pears every 10 minutes, about 30 minutes total.

    Step 6

    Place 1 pear half on each plate and top with scoop of ricotta mixture. Drizzle with honey and sprinkle with caramelized almonds. Serve warm.

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