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.

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.