Honey-Ricotta Pear

  • Yield : 2 pear halves
  • Prep Time : 10m
  • Ready In : 10m
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  • 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


Step 1

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. 

Step 2

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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