Honey Ricotta Pear Recipes

THYME AND HONEY RICOTTA SPREAD

Steps:

• Place the ricotta in a shallow serving dish. Gently warm the honey and thyme in a small skillet over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Pour over the ricotta. Drizzle with the olive oil and sprinkle with the salt and pepper. Serve with crostini.

RICOTTA PEAR DESSERT

Steps:

• Core pear from bottom, leaving stem intact. Cut in half vertically. Slice pear, but not all the way through, leaving slices attached at the stem. , In a small bowl, combine ricotta cheese and 1 teaspoon honey. Place pear halves on dessert plates; fan slightly. Spread ricotta mixture over pear slices. Drizzle with remaining honey; sprinkle with walnuts. Serve immediately.

RICOTTA WITH RAW HONEY AND PEARS

Steps:

• Blend ricotta, honey and vanilla extract in a food processor until smooth; transfer to a bowl.
• Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
• Just before serving, slice pears lengthwise into wide sections; gently toss pear slices in a small bowl with lemon juice.
• Divide ricotta mixture among 6 wineglasses.
• Top with pear slices and serve.

PEARS WITH HERBED RICOTTA AND HONEY

Steps:

• Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt.
• Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices and gently press against a work surface to create a fan shape.
• Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.

ROASTED PEARS WITH RICOTTA AND HONEY

Steps:

• Place ricotta in cheesecloth-lined strainer set over medium bowl. Fold cheesecloth over; drain overnight in refrigerator.
• 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.
• 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.
• 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.
• Roast pears until tender and juices on baking sheet begin to caramelize, spooning juices over pears every 10 minutes, about 30 minutes total.
• Place 1 pear half on each plate and top with scoop of ricotta mixture. Drizzle with honey and sprinkle with caramelized almonds. Serve warm.

HONEY-RICOTTA PEAR

Steps:

• Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
• Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.

PEAR, WALNUT, AND RICOTTA CROSTINI

Steps:

• Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

PEAR AND RICOTTA PARFAITS WITH ROSEMARY-INFUSED HONEY

Steps:

• Bring the honey and rosemary to a simmer in a small saucepan, cooking for about 5 minutes.
• Remove the pan from the heat and let the rosemary steep in the mixture until it's cool.
• Remove the rosemary and store the honey in an airtight container for up to one week.
• To poach the pears, add them to a saucepan over low heat with the water, plain honey, and lemon juice. Simmer for about 15 minutes, or until they're tender. Use a spoon to flip the pears over a few times as they cook.
• Use a slotted spoon to remove them from the water. Discard the water.
• When cool, dice the pears.
• To assemble the parfaits, add a thin layer of ricotta to the bottom of a dessert glass or small jar. Add a layer of diced pears, then drizzle on a bit of the Rosemary-infused honey.
• Sprinkle on a layer of the granola mix. Repeat the layers once more.
• Garnish with a few diced pears and another drizzle of honey over the top.