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Pears with Herbed Ricotta and Honey

6:20 PM, Mar 18, 2013   |    comments
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1 (15-oz) container whole-milk ricotta
2/3 cup local honey
1/2 tsp chopped fresh thyme
2 TBchopped fresh basil
2 TB chopped fresh mint
3 firm-ripe Anjou or Bosc pears, peeled if desired

1/3 cup pine nuts, lightly toasted

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.

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