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© Lillys-Table.com Photo of Poached Pears with Spiced Ricotta
 

Tags: Gluten-Free Nut Free vegetarian Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Poached Pears with Spiced Ricotta

from Poached Pears with Spiced Ricotta, the Week of October 5, 2014

These luscious pears would be a lovely end to a meal or a fruity sweet way to start your day. Instead of ricotta this can be made with greek or strained yogurt.

If you want to make this for dessert instead, try white wine or champagne in place of the juice.

You can also skip the spices and try a few tablespoons of the mulling spice that you keep meaning to use.

Ingredients

  • 2 pears, cut in half, seeds remove and peeled
  • 2 cups apple juice, or pear nectar if you can find it
  • 1 pinch cinnamon, or a cinnamon stick
  • ¾ cup ricotta cheese, plain greek yogurt or your favorite non-dairy substitute
  • ½ teaspoon star anise, or one whole pod
  • ½ teaspoon cloves, 4 clove stems
  • ½ teaspoon nutmeg, or freshly grated off a whole nutmeg
  • ½ teaspoon allspice

Serving Size: 2 People

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Preparation Instructions

Peel the pears with a vegetable peeler. Cut in half and scoop out the seeds. Place them in a saucepan in an even layer. Pour the juice on top and add enough water to just barely cover the pears. Add the ground or stick of cinnamon, star anise, cloves, nutmeg, and allspice. Bring up to a simmer over high heat. Reduce immediately to a slight simmer, cover with a lid and cook 5 minutes. Flip over the pears and continue to cook another 8-12 minutes until just barely tender.

Remove the pears, set aside to cool slightly. Raise the temperature on the poaching liquid to high. Reduce for 8-12 minutes until only about 1/2 cup of syrupy liquid is remaining.

Whisk a few tablespoons of the reduced juice into the ricotta or yogurt. Serve the pears with the poaching liquid drizzled around and the ricotta/yogurt on top.