Best Pears With Pecorino And Honey Recipes

PEARS AND PECORINO CHEESE

Pears and Pecorino Cheese image

Provided by Moira Hodgson

Categories easy, quick, weekday, appetizer, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1/2 pound Pecorino cheese
4 ripe pears
1/2 cup honey
Freshly ground pepper

Steps:

Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 5 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 10 grams, Sodium 816 milligrams, Sugar 53 grams

ROASTED PEARS WITH PECORINO CHEESE

Roasted Pears with Pecorino Cheese image

Look for a mild pecorino from Tuscany, sometimes called caciotta.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

4 ripe Bosc or Anjou pears
2 tablespoons unsalted butter
6 tablespoons sugar
1 vanilla bean, split lengthwise
1/3 cup brandy
1/2 pound pecorino cheese

Steps:

Preheat the oven to 350 degrees. Halve and peel the pears, and carefully remove the seeds and core.
Melt the butter in a large cast-iron skillet over medium heat. Arrange the pears, cut side down, in the skillet so they just touch one another. Sprinkle the sugar, over the pears and butter. Cook, tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel, about 4 minutes. Scrape the vanilla seeds into the pan, and add the pod. Reduce the heat, add the brandy, and cook a few minutes more. Be aware that the brandy may ignite, but the flames will die down quickly.
Carefully turn the pears over, and transfer to the oven. They should be deep golden brown. Roast until the pears are fork tender, about 10 minutes, depending on the ripeness and size of the pears. Serve with thick slices of pecorino and caramel sauce.

FRESH PEAR AND PECORINO RAVIOLI

Fresh Pear and Pecorino Ravioli image

This delicate and quite simple ravioli is a lovely way to enjoy the affinity of pear and cheese. The filling is a lively blend of shredded ripe pear, shredded 3- to-6-months-aged Pecorino Romano (it should be semisoft), and mascarpone-just stirred together at the last moment.

Yield makes 2 cups of filling, for 20 to 24 ravioli

Number Of Ingredients 6

Ingredients

A 1/2-pound firm ripe Bartlett pear (or 2 small pears); pears of most varieties will make a good filling, as long as they are ripe but firm
8 ounces 3- to-6-months-aged Pecorino Romano, freshly shredded
1 1/2 tablespoons chilled mascarpone
6 ounces (1 1/2 sticks) butter
4 ounces mild 12-months-aged Pecorino Romano, grated
Abundant coarsely ground black pepper, to taste

Steps:

Peel and core the pear, and shred it against the large holes of a box grater. Stir the shreds with the shredded cheese in a bowl, and blend in the mascarpone.
Following the master method, page 189, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of the filling, shape it round and drop in place. Cover and cut ravioli by master method.
Cook the ravioli as in master method, page 192. Meanwhile, heat the butter until simmering in a large skillet and thin it with a cup of the boiling pasta water. Lay the cooked ravioli in the skillet, and coat with the hot butter. Remove the pan from the heat, and sprinkle over it the grated aged Pecorino, mixing gently so the cheese begins to melt into a sauce, then grind coarse black pepper all around.
I serve these with a melted-butter sauce and sprinkles of black pepper and more Pecorino Romano-details are in the recipe. If you can, find a mild, one-year-old aged Pecorino for the finishing touch.