pear with Riccota

Poached pears on ricotta toast

Prep Time30 mins
Serves2 Servings
Category, DifficultyBeginner

Ingredients

Flavourful poached pears are perfect for breakfast or a simple dessert and can be poached ahead of time so they are ready when you need them. This recipe is a wonderful combination of cinnamon and vanilla flavours served over fresh ricotta.
2 semi ripe pears. We used Beurré Bosc for this recipe.
3 navel oranges juiced
2 slices of orange peels, 5cm long
½ cup water
cup brown sugar
2 cinnamon sticks (or 1 tsp cinnamon powder)
1 vanilla bean seeds scraped (or 1 tsp vanilla essence)

Method

1

Add the freshly squeezed orange juice, orange peel, water, brown sugar along with the cinnamon into a small deep saucepan.

2

Using a small sharp knife slice down the centre of the vanilla bean, scrap the seeds out and add them to the poaching liquid along with the bean for extra flavour. If using vanilla essence add this to the saucepan instead.

3

Peel the pears and place in the poaching liquid, if the pears are not at least half submerged in the liquid add a little extra water.

4

Place a lid on slightly ajar, and simmer on a low heat until the pears are cooked through (20-25 minutes). Gently spoon the poaching liquid over the pears occasionally throughout the cooking process to ensure the pears are coated in the syrup.

5

Once they are tender allow them to cool down in the saucepan before serving. This can be done a day before and stored in the fridge, so they are ready when you need them.

6

To serve; toast the sourdough and spread a layer of ricotta over thickly.

7

To slice the pears into a fan shape; slice the base of the pear off, carefully slice 5mm slices, leaving 1cm from the stork of the pear not completely cut all the way through. Using your hands gently fan out the pear slices from the stork and place on top of the ricotta toast.

8

Spoon over a drizzle of the poaching liquid and a pinch of cinnamon powder.

Ingredients

Flavourful poached pears are perfect for breakfast or a simple dessert and can be poached ahead of time so they are ready when you need them. This recipe is a wonderful combination of cinnamon and vanilla flavours served over fresh ricotta.
 2 semi ripe pears. We used Beurr√© Bosc for this recipe.
 3 navel oranges juiced
 2 slices of orange peels, 5cm long
 ½ cup water
  cup brown sugar
 2 cinnamon sticks (or 1 tsp cinnamon powder)
 1 vanilla bean seeds scraped (or 1 tsp vanilla essence)

Directions

1

Add the freshly squeezed orange juice, orange peel, water, brown sugar along with the cinnamon into a small deep saucepan.

2

Using a small sharp knife slice down the centre of the vanilla bean, scrap the seeds out and add them to the poaching liquid along with the bean for extra flavour. If using vanilla essence add this to the saucepan instead.

3

Peel the pears and place in the poaching liquid, if the pears are not at least half submerged in the liquid add a little extra water.

4

Place a lid on slightly ajar, and simmer on a low heat until the pears are cooked through (20-25 minutes). Gently spoon the poaching liquid over the pears occasionally throughout the cooking process to ensure the pears are coated in the syrup.

5

Once they are tender allow them to cool down in the saucepan before serving. This can be done a day before and stored in the fridge, so they are ready when you need them.

6

To serve; toast the sourdough and spread a layer of ricotta over thickly.

7

To slice the pears into a fan shape; slice the base of the pear off, carefully slice 5mm slices, leaving 1cm from the stork of the pear not completely cut all the way through. Using your hands gently fan out the pear slices from the stork and place on top of the ricotta toast.

8

Spoon over a drizzle of the poaching liquid and a pinch of cinnamon powder.

Poached pears on ricotta toast

YOU MIGHT ALSO LIKE...

© 2019 by Hort Innovation

CONTACT US

Horticulture Innovation Australia Ltd.
Level 7, 141 Walker Street, North Sydney 2060

Ph: 02 8295 2300     Fax: 02 8295 2399
Email us