Ingredients
Units
Scale
- 2 firm-ripe Bosc pears, peeled, halved lengthwise and cored
- 3 tablespoons maple syrup, divided
- 2 teaspoons cinnamon, plus extra for garnish
- 32 ounces water
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
Instructions
- Place the water, 2 tablespoons maple syrup and cinnamon in a medium saucepan on the stove over medium-high heat to a boil.
- Reduce the heat to a simmer and add the pears, cut side down and cook until the pears are tender, about 20 minutes. Allow to cool in the poaching liquid.
- Beat the ricotta cheese, 1 tablespoon maple syrup and the vanilla until light and fluffy.
- Place pear on a plate with a dollop of ricotta cheese and dust with a little cinnamon on top.
- Serve immediately. Enjoy!
Notes
*I have seen many recipes for poached pears – many use a Moscato wine as the liquid. I opted for water as it’s cheap and sans sugar, but I’m sure poaching the pears in Moscato would be next-level. Simply make sure the water, wine, apple cider (whatever liquid you’re using) covers the pears, if not, add a little more.
*Choose perfectly ripe pears for this recipe; if they’re overripe, they will be too soggy, and if they’re underripe, they won’t poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.
*You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.
- Prep Time: 10
- Cook Time: 20
- Category: Desserts