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Pre heat oven to 180C or 160C fan forced.
Slice the pears into wedges.
Put the honey, water, wine, saffron, Cardamom, cloves and cinnamon into a saucepan and simmer for 5 minutes. Add the pear wedges to the cooking liquid and simmer for 20 minutes or until the pears are soft but not mushy. Strain the pears and return the cooking liquid to the saucepan and reduce in volume (by simmering) to ¾ cup - I had 1¼ cup to start with. Cool.
Meanwhile, tip the ricotta onto a baking paper lined tray and cook for 60 minutes - when finished cooking (the Ricotta will be set and only lightly browned), remove and cool.
To serve, cut baked Ricotta into quarters or spoon into desired shapes – place in the middle of individual plates and equally divide the pear wedges over or around them. Spoon over the reduced cooking liquid.
To get the Ricotta to slip out of the pack, simply put a small slash into the bottom of the tub – this lets the air out and stops the suction which inhibits the cheese coming slipping out.
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