Description
A warm, elegant dessert featuring tender baked pears topped with creamy whipped ricotta and a crunchy hazelnut cranberry topping.
Ingredients
Scale
For the Crust:
- 4 ripe but firm pears, halved and cored
- 1 cup whole milk ricotta
- 2 tablespoons honey, plus more for drizzling
- 1/2 teaspoon vanilla extract
- 1/2 cup hazelnuts, roughly chopped
- 1/4 cup dried cranberries
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon unsalted butter, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Arrange pear halves cut-side up in a baking dish.
- In a small bowl, mix hazelnuts, cranberries, brown sugar, cinnamon, salt, and melted butter to form the crunch topping.
- Sprinkle the hazelnut cranberry crunch evenly over the pears. Drizzle with additional honey.
- Bake for 25-30 minutes, until pears are tender and topping is golden.
- While pears bake, whip ricotta with 2 tablespoons honey and vanilla until smooth and fluffy.
- Serve baked pears warm, topped with a dollop of whipped ricotta and an extra drizzle of honey if desired.
Notes
You can customize the seasonings to taste.