Rating: 3 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
  • 6 Ratings
Chris Morocco


Credit: Levi Brown

Recipe Summary test

15 mins
55 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.


Chef's Notes

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.

Nutrition Facts

330 calories; fat 8g; cholesterol 30mg; sodium 85mg; protein 7g; carbohydrates 42g; sugars 33g; fiber 3g; iron 1mg; calcium 145mg.