Baked Pears with Almonds, Honey and Ricotta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
1033 kcal
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Course
Dessert
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Cuisine
American-Mediterranean Fusion
Baked Pears with Almonds, Honey and Ricotta
Description
This recipe involves coring and halving Bosc pears, then baking them atop a fragrant mix of brown sugar, cinnamon, cardamom, cloves, nutmeg, lemon juice, and almond extract. Covering with foil helps the pears steam gently, softening them without losing shape. Meanwhile, candied almonds are cooked in honey, olive oil, and kosher salt until golden and aromatic, providing a textured contrast to the tender fruit.
Baking enhances the pears' natural sweetness and allows the spiced mixture to caramelize slightly, creating complex flavors. The plated pears are served with a dollop of whole-milk ricotta cheese and a drizzle of honey, which adds creaminess and balances the spices. This dessert combines softness, crunch, spice, and creaminess harmoniously.
The quantity fits six medium pears snugly in a 9x13 dish, and using two dishes may be necessary to avoid overcrowding. Variations include serving with ice cream, whipped cream, or sweetened Greek yogurt instead of ricotta.
This dessert is suitable for autumn or winter meals, offering a warm, fragrant finish to a dinner.
Ingredients
For the Baked Pears
- 6 pear medium, Bosc
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cloves ground
- 1/8 teaspoon ground nutmeg
- lemon juice from half
- 1 teaspoon almond extract
For the Candied Nuts (optional)
- 2 teaspoons honey
- 1 1/4 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup almonds slivered
To Serve
- ricotta cheese whole milk
- honey
Instructions
- Heat the oven: Preheat your oven to 350°F
- Prepare the pears: Slice the pears in half and use a spoon to scoop out the tough core and seeds in the center.
- Prepare the sauce: In a 9x13 baking dish add brown sugar, cinnamon, cardamom, cloves, nutmeg, juice from half a lemon, and almond extract. Stir to combine. Do your best to push it along the bottom off the baking dish so you have a thin layer on the bottom of the dish.
- Bake the pears: Place the pears cut side down into the brown sugar mixture. Cover with aluminum foil and bake for 30 minutes, or until a knife inserted into the pear meets little resistance.
- Make the candied nuts: While the pears bake, place a small skillet over medium heat and add the honey, olive oil, and salt. Swirl the pan around a couple of times then add the almonds. Use a rubber spatula to stir the almonds around and coat them. Let them cook for 6 to 8 minutes, stirring occasionally, until they are fragrant, and a deep, golden brown. Keep an eye on them as they can go from toasted to burnt in an instant. Transfer to a parchment-lined plate and let cool.
- To serve: Spoon some ricotta into a shallow bowl and spread it around a little bit. Place one or two pear halves cut side up, spoon some of the sauce from the baking dish over the pears, sprinkle the candied almonds on top and finish with a drizzle of honey.
Notes
- Use medium Bosc pears; arrange them cut side down so each rests on the sugar-spice mixture for even flavor absorption.
- If the pears do not fit in one dish without crowding, use two to allow proper baking.
- The candied almonds are optional but add a warm, honeyed crunch to contrast the soft baked pears.
- Ricotta balances the sweetness with its mild, creamy texture; alternatively, ice cream or sweetened Greek yogurt can be used.
- The lemon juice in the sugar mixture prevents browning and adds brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1033 kcal
% Daily Value*
| Calories | 103.3kcal | 5% |
| Carbohydrates | 20.2g | 7% |
| Protein | 1.3g | 3% |
| Fat | 2.8g | 4% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 1.8g | 9% |
| Trans Fat | 0.001g | 0% |
| Sodium | 99.3mg | 4% |
| Potassium | 145.6mg | 3% |
| Fiber | 3.5g | 14% |
| Sugar | 14.3g | 29% |
| Vitamin A | 22.9IU | 0% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 26.4mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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