The ricotta needs to drain overnight for this recipe, so begin one day ahead. Grade B maple syrup has a deeper flavor than Grade A; it's available at Trader Joe's and specialty foods stores, and from vermontcountrystore.com.
Ingredients
Makes 6 servings
Step 1
Place ricotta in cheesecloth-lined strainer set over medium bowl. Fold cheesecloth over; drain overnight in refrigerator.
Step 2
Puree drained ricotta, 1 tablespoon sugar, vanilla, and lemon peel in processor until smooth. Transfer ricotta mixture to small bowl. Cover and chill. DO AHEAD:Can be made 1 day ahead.Keep chilled.
Step 3
Line rimmed baking sheet with foil. Melt 1 tablespoon butter in small skillet. Add almonds; toss until golden, about 3 minutes. Add maple syrup and sprinkle with salt. Stir until coated and slightly darker brown, about 1 minute. Spoon mixture onto prepared baking sheet. Separate nuts. DO AHEAD:Can be made 4 hours ahead.Let stand at room temperature.
Step 4
Preheat oven to 400°F. Line another rimmed baking sheet with foil. Grind fennel seeds in mortar or spice grinder. Transfer to small bowl. Stir in remaining 4 tablespoons sugar. Cut pears in half; using melon baller, scoop out core. Transfer pears, cut side up, to prepared baking sheet. Press remaining 3 tablespoons butter onto cut side of pears. Mound fennel sugar over, dividing equally.
Step 5
Roast pears until tender and juices on baking sheet begin to caramelize, spooning juices over pears every 10 minutes, about 30 minutes total.
Step 6
Place 1 pear half on each plate and top with scoop of ricotta mixture. Drizzle with honey and sprinkle with caramelized almonds. Serve warm.
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Reviews (6)
Back to TopThis is very good, and though I will make it often for it's simplicity, I would not call it excellent which is why I gave it 3 forks. I think I will try it in a crepe next time.
ncm209
Stoughton, MA
1/25/2016
This is a great dish. It is one of my new favorite foods. It got great reviews and you can make it sweeter or less sweet to your taste. I'm very happy I made this and tried it out. We are nut free so I just skipped the whole nut part.
lnapor
nyc
12/28/2014
Got rave reviews all around at a dinner party! Tastes sophisticated, but is actually very easy to prepare. I didn't bother draining the ricotta. I also used slivered almonds instead of whole and stirred them in the pan until the maple syrup had evaporated/crystalized. No need to spread them out on a pan then. I could imagine using creme fraiche or some other substitute for the ricotta.
zaki1
Munich, Germany
12/25/2014
Have not made this specific recipe, but I make a very similar dish - great as an easy yet elegant appetizer - and even simpler than the one here: I use small seckel pears, slice them in half lengthwise (if possible, slice through the small stem so each half has its own little stem intact), and scoop out core. Brush each cut side with butter and roast, cut side down, at 375 until the cut side has a bit of golden color and the pear is just tender when pricked with a fork (roasting time varies based on pear size and ripeness). Flip pears over and fill each half with good quality blue cheese. Put back in the oven (under the broiler works as well) for 2-5 minutes until the cheese softens. Arrange pears on plates, two per serving. Drizzle with honey and sprinkle with toasted chopped pecans or hazelnuts, or toasted sliced almonds.
dosaa
Las Vegas, NV
10/4/2009
This is one of the most delicious desserts I've ever had. The layering of flavors is incredible. I did have some trouble with the caramelized almonds--it turned out very soft. I was out of almonds so tried it again with pinenuts and cooked it longer and turned out great. Any suggestions on the almonds?
91ja04
Minneapolis
2/25/2009
A very nice, light desert. Easy too. I used ricotta left over from making lasagna. 1/4 cup maple syrup is too much, the almonds swim in it, so next time I would use just enough to flavor and coat the almonds. Otherwise, excellent, and I will make again when I have leftover ricotta.
garbleasaur
madison, wi
1/20/2009
