This poached pear dessert is so simple to make, yet it tastes utterly divine! The secret is that it’s not too sweet and the Parmigiano-Reggiano and ricotta filling complements the pears perfectly.
Serves: 4
Ingredients
- 150g Parmigiano-Reggiano cheese
- 150g ricotta cheese
- 6 pears (not too ripe), peeled, halved and cored
- 600ml medium white wine
- 50g caster sugar
- strip of lemon zest
- generous pinch of saffron
- 2 star anise
Method
- Grate the Parmigiano-Reggiano very finely. Add the ricotta, mix well then cover and set aside until ready to serve.
- Put the pears, wine and sugar in a large pan with the lemon zest, saffron and star anise. Heat and simmer very gently for about 20 minutes, until the pears are tender. Remove from the heat and cool until barely warm.
- Divide the pears, with some of the flavoured syrup, between 4 serving bowls. Spoon the cheese mixture onto the pears and serve.
Get Ahead
The pears can be made up to 3 days in advance, then covered and chilled until required. Warm them slightly before serving to enjoy them at their best.
