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This entry was posted on July 10, 2015 by .
The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.
YIELD: Makes 6 dessert servings
ACTIVE TIME: 20 min
TOTAL TIME: 20 min
Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt.
Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices and gently press against a work surface to create a fan shape.
Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.
1/2 teaspoon chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
3 firm-ripe Anjou or Bosc pears, peeled if desired
1/3 cup pine nuts, lightly toasted
Garnish: fresh thyme sprigs
Courtesy of Epicurious
This entry was posted in Recipes on July 10, 2015 by .
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