Project Description

Maple & Vanilla Bean Roasted Pears with Ricotta

  • Serves 4
  • Preparation time: 5 minutes
  • Cooking time: 1 hour

Frequently baste and turn pears during cooking to avoid drying out. If liquid is evaporating too quickly, add 2 tablespoons water to dish during cooking. Upon completion of cooking, if liquid doesn’t quite make up 1/4 cup, add a little hot water to dish and swirl to re-form the syrup. • To reduce cooking time, chop the pears into smaller pieces, or microwave wedges for a few minutes combining with the wine and syrup. • Pears will keep refrigerated in a sealed container for 3-4 days. • Subsititute orange juice for the wine for a delicious breakfast idea.

Ingredients:

  • 250g Lemnos Organic Ricotta Cheese
  • 1/2 cup maple syrup
  • 2 tsp vanilla bean paste
  • 4 ripe beurre bosc pears, peeled
  • 1/2 cup Botrytis Semillon or sweet dessert wine
  • almond bread, for serving

Method:

  1. Combine ricotta with 2 tablespoons maple syrup and 1 teaspoon vanilla bean paste and refrigerate until required.
  2. Slice each pear into 8 wedges, removing the core. Arrange the pears in a baking paper lined oven-proof dish. Combine remaining maple syrup, vanilla and wine and pour over the pears. Bake at 200°C for 1 hour, basting and turning frequently until pears are tender and glossy. Cool.
  3. Serve warm or room temperature pears drizzled with remaining syrup, ricotta and almond bread.
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