Gourmet Magazine. It's a great dessert, that while sounding odd, has surprisingly wide appeal, and is a great way to eat through that box of pears you get at Christmas.
It's simple: pears, ricotta, and honey, all in generous proportions. Plus some herbs. Slice a pear in half and take out that fiddly little fibrous stem and the seeds. I like to slice my pear thinly and fan them out, but you could easily skip that. Or if you pears are ripe enough, you could probably just spoon their flesh out when serving. Then take some ricotta and add a small amount of fresh mint, thyme, and rosemary. This addition of herbs is what people find particularly odd, as it sounds like a ravioli filling. But the mint should be only a few teaspoons, and just a few small flecks of fresh rosemary and thyme. They add a delicate little herbal interest on the palate, but never dominate the dish.
I've wanted to write about this dish for a while, but it kept getting forgotten, and then winter would pass and the pears would go away. As with any dish, but particularly one this simple, top quality ingredients are key. You don't want to use a rock hard, out-of-season, imported pear, and then grab that leftover ricotta from the back of the fridge that's picked up a slightly "extra cheesy smell." Everything should be fresh, clean, and delicate. Fruit, cream, and honey.
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