Baked Pears with Ricotta & Toasted Seeds
This sophisticated dessert transforms humble pears into an elegant finale that's both comforting and refined. The gentle heat of the oven concentrates the pears' natural sweetness while creating tender, perfumed flesh that practically melts on the tongue. Fresh ricotta provides a creamy, protein-rich contrast, while toasted seeds add textural interest and nutty depth. The combination of honey, butter, and warm spices creates an irresistible glaze that caramelizes beautifully in the oven.
- DIFFICULTY: EASY
- 35 minutes (10 min prep + 25 min baking)
Ingredients
Serves: 4 as a dessert or light breakfast
- 2 firm, ripe pears (Bosc or Anjou varieties hold their shape well)
- 1 tbsp unsalted butter, melted
- 2 tsp high-quality honey (plus extra for drizzling)
- ½ tsp ground cinnamon
- Pinch of ground nutmeg (optional)
- 200g fresh ricotta cheese (whole milk for best texture)
- 2 tbsp sunflower or pumpkin seeds (or a mixture)
- Optional: 1 tsp vanilla extract for the ricotta
- Optional: fresh mint leaves for garnish
Method
- Prepare the oven and dish: Preheat oven to 180°C (fan 160°C) and position the rack in the center. Line a small baking dish with parchment paper to prevent sticking and make cleanup easier. Choose a dish that holds the pear halves snugly without overcrowding.
- Prepare pears for perfection: Select pears that are ripe but still firm enough to hold their shape during baking. Cut each pear in half lengthwise through the stem, creating two mirror-image halves. Using a melon baller or small spoon, carefully remove the core and create a small hollow in each half – this will hold the ricotta beautifully.
- Create the honey glaze: In a small bowl, whisk together melted butter, honey, cinnamon, and nutmeg until smooth. The mixture should be glossy and aromatic. If using vanilla extract, add it now for an extra layer of flavor complexity.
- Prepare for baking: Arrange pear halves cut-side up in the prepared baking dish. Brush each half generously with the honey-butter mixture, ensuring it pools slightly in the hollow and coats the cut surface. This will create a beautiful caramelized glaze as the pears bake.
- Bake to golden perfection: Place in the preheated oven and bake for 25-30 minutes, or until the pears are tender when pierced with a knife and the edges are lightly caramelized. The flesh should be soft but still hold its shape, and the glaze should be golden and slightly bubbling.
- Toast seeds for crunch: While pears are baking, place seeds in a dry frying pan over medium heat. Toast for 2-3 minutes, shaking the pan frequently to ensure even browning. The seeds should become fragrant and lightly golden. Remove from heat immediately and transfer to a small bowl – they’ll continue to crisp as they cool.
- Prepare the ricotta: In a small bowl, gently stir the ricotta to make it smooth and creamy. If desired, add a teaspoon of vanilla extract for extra flavor. The ricotta should be at room temperature for the best texture and flavor contrast with the warm pears.
- Assemble and serve: Place warm pear halves on individual plates, arranging them cut-side up. Spoon a generous dollop of ricotta into the hollow of each pear half, allowing it to overflow slightly. Sprinkle toasted seeds over the ricotta and drizzle with additional honey if desired.
Serving Suggestions: This dish works beautifully as a light dessert, sophisticated breakfast, or afternoon treat with coffee. For a more indulgent version, serve with a scoop of vanilla ice cream or a drizzle of heavy cream.
Storage: Baked pears can be stored in the refrigerator for up to 2 days and gently rewarmed before serving. Add ricotta and seeds just before serving for the best texture.
Variations: Try stuffing the pear hollows with a mixture of ricotta, chopped toasted nuts, and a drizzle of maple syrup. Or use mascarpone instead of ricotta for an even richer result.
