Thanks so much to Jen, over at Lattes and Leggings, for posting this fall dessert. Perfect timing, since our friends (Kelley and Marco) joined us at our house for Sunday Brunch last weekend. Like any good dish, this one cooks itself with a minimum of “interference” by the cook!
Since most of the ingredients were on hand, this was a no brainer for us to try. Only changes we made: no hazelnuts, no cacao nibs, and no ice cream (did not have them on hand, so improvised)…..had leftover ricotta, so stirred it until smooth and creamy, added a touch of the same wildflower honey we used in the sauce, and a bit of vanilla extract.
Baked the pears, and could hardly wait to taste these goodies.
Hardest part of this dessert – flipping the pears midway through baking…
Once baked topped each pear with a scoop of the ricotta mixture, and drizzled the remaining sauce over the top.
Next time, we will double / triple this one, so we can have left-overs for breakfast the next morning…ideal on a cool Fall day.