Description
Classic Roasted Pears with Ricotta are an easy baked dessert featuring tender caramelized pears served with creamy ricotta, honey, cinnamon, and optional toasted nuts. This simple yet elegant dessert is perfect for dinner, breakfast, brunch, or a cozy sweet treat
Ingredients
4 ripe but firm pears
1 cup ricotta cheese
3 tablespoons honey
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons chopped walnuts or pecans, optional
Small pinch flaky sea salt, optional
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the pear halves in a single layer.
Wash the pears and cut them in half lengthwise. Use a small spoon or melon baller to remove the cores and seeds. Arrange the pear halves cut-side up in the prepared baking dish.
In a small bowl, combine the melted butter, 1 tablespoon of honey, cinnamon, vanilla extract, and lemon juice. Stir until well combined.
Brush the butter and honey mixture over the cut sides of the pears.
Place the baking dish in the preheated oven and roast for 25–35 minutes, depending on the size and ripeness of the pears. The pears are ready when they can be easily pierced with a fork and the edges are lightly caramelized.
For deeper caramelization, spoon some of the juices from the bottom of the pan over the pears halfway through roasting.
While the pears are roasting, place the ricotta in a small bowl and stir until creamy and smooth. For extra flavor, mix in 1 tablespoon of honey and a small splash of vanilla extract if desired.
Transfer the warm roasted pears to serving plates. Spoon a generous dollop of ricotta over each pear half or serve the ricotta alongside.
Drizzle with the remaining honey and sprinkle with chopped walnuts or pecans if desired.
Finish with a tiny pinch of flaky sea salt and serve warm.
Notes
Choose pears that are ripe but still firm so they hold their shape during roasting. Bosc and Anjou pears work especially well.
Whole-milk ricotta provides the creamiest and richest result. If the ricotta contains excess liquid, drain it briefly before serving.
Do not overcrowd the baking dish. Arrange the pear halves in a single layer so they roast evenly.
Roasting time may vary depending on the size and ripeness of the pears. Very ripe pears may cook faster.
For a maple variation, replace the honey with pure maple syrup.
For extra warmth, add a pinch of nutmeg or 1/4 teaspoon ground ginger.
For an orange variation, add 1 teaspoon finely grated orange zest to the roasting mixture.
To make the recipe without butter, replace it with a small amount of olive oil or use additional honey and lemon juice.
Roasted pears can be prepared several hours ahead and gently reheated before serving. Keep the ricotta refrigerated separately until ready to assemble.
Store leftover roasted pears in an airtight container in the refrigerator for up to 3 days. Keep the ricotta in a separate covered container.
Reheat the pears gently in the microwave or in a low oven until warmed through. Avoid overheating the ricotta.
Nutrition values are approximate and may vary depending on the specific ingredients and optional toppings.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American