Baked pears with ricotta, honey & pine nuts

by Ursula Ferrigno

A light winter pud

The perfect light, not-too-sweet pudding for winter. You can use any type of pear for this, though plump red fruit looks particularly pretty once baked.


4 ripe red pears
2 tbsp honey
25g butter
4 rosemary sprigs
A squeeze of lemon juice
100g fresh ricotta cheese
20g pine nuts, toasted in a dry pan
2tbsp honey and rosemary, to serve


Pre-heat the oven to 180C. Core the pears and cut a horizontal sliver from the bases, then stand them upright in a dish small enough to fit them snugly. Drizzle with honey, dot with butter, then tuck the rosemary sprigs in and around them.

Add a squeeze of lemon juice and a splash of water, then cover with foil and bake for about 35 mins until the pears are soft, but still holding their shape.

Serve with juices from the dish, spoonfuls of ricotta and a scattering of toasted pine nuts, a drizzle of honey and a rosemary sprig, if preferred.

Recipe: Ursula Ferrigno