Combine the wine, granulated sugar, cinnamon stick, and a pinch of salt in a large saucepan over high heat. Bring to a boil and stir to dissolve the sugar. Add the pears. Reduce heat and simmer, turning occasionally, until the pears are tender and the liquid is syrupy, 30 to 40 minutes. Meanwhile, combine the ricotta, confectioners’ sugar, and a pinch of salt. Whisk until smooth. Serve the pears over the ricotta drizzled with the poaching liquid.
Tip: The pears and ricotta can both be made ahead of time. Gently rewarm the pears, adding 1 to 2 tablespoons of water to thin the poaching liquid if needed.
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