Best Roasted Pears With Ricotta And Honey Recipes

Ricotta With Raw Honey and Pears image

Provided by alligirl

Categories Dessert

Time 10m

Yield 6 wine glasses, 6 serving(s)

Number Of Ingredients 5

2 cups fresh italian ricotta cheese
6 tablespoons raw honey (regular honey can be used)
1 teaspoon gluten-free vanilla extract
4 ripe pears (Anjou or Bartlett recommended)
2 teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 295.8, Fat 10.8, SaturatedFat 6.8, Cholesterol 41.8, Sodium 71.3, Carbohydrate 43.6, Fiber 4.8, Sugar 32.5, Protein 9.9

Honey-Ricotta Pear image

Provided by Food Network Kitchen

Time 10m

Yield 2 pear halves

Number Of Ingredients 6

1 ripe Anjou or Bosc pear
1/2 a lemon
1/2 cup whole milk ricotta cheese
Kosher salt and freshly ground pepper
Honey, for drizzling
1 tablespoon toasted pine nuts

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.

Pears with Herbed Ricotta and Honey image

Yield Makes 6 dessert servings

Number Of Ingredients 8

1 (15-oz) container whole-milk ricotta
5 tablespoons mild honey
1/2 teaspoon chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
3 firm-ripe Anjou or Bosc pears, peeled if desired
1/3 cup pine nuts, lightly toasted
Garnish: fresh thyme sprigs

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 Honey-Herb Yogurt image

Provided by Trisha Yearwood

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 firm-ripe pears
2 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
2/3 cup plain Greek yogurt (about 7 ounces)
1 tablespoon chopped fresh mint, plus 4 small leaves for garnish
1 teaspoon chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F.
Quarter the pears lengthwise and remove the cores with a paring knife.
Melt the butter in a 10-inch cast-iron skillet over medium-high heat, then stir in 1 tablespoon of the honey and the cinnamon. Turn off the heat and add the pears, turning to coat. Arrange cut-side-down and roast, turning once, until golden and tender, about 30 minutes.
Meanwhile, stir the yogurt, mint, thyme and the remaining 2 tablespoons honey together in a small bowl. Serve the warm pears drizzled with some of the cooking liquid from the skillet, a dollop of the yogurt, and a small mint leaf.