Ricotta With Raw Honey And Pears Recipes
ROASTED PEARS WITH RICOTTA AND HONEY
Provided by Andrew Carmellini
Categories Dessert Roast Vegetarian High Fiber Dinner Ricotta Pear Almond Winter Honey Maple Syrup Bon Appétit Kidney Friendly
Yield Makes 6 servings
Number Of Ingredients 10
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.
RICOTTA WITH RAW HONEY AND PEARS
Taken from the Whole Foods market website and posted for ZWT. "Sweet and healthful, this dessert bridges the seasons between summer and autumn by combining crisp pears with Italian ricotta cheese whipped with raw honey. A delectable way to celebrate the changing seasons." Sounds wonderful and light, for after a summer supper. **Cook/prep time does NOT include 2 hour refrigeration time.
Provided by alligirl
Categories Dessert
Time 10m
Yield 6 wine glasses, 6 serving(s)
Number Of Ingredients 5
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
Mellifluous honey and subtly salty cheese, weave the best of fall into every bite.
Provided by Food Network Kitchen
Time 10m
Yield 2 pear halves
Number Of Ingredients 6
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.
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