Here’s a recipe I recently tried out that’s somewhat of a break from pies and anything overly heavy. I bought some pears, and as everyone knows they’re either in one of two conditions. Either perfect for using as paperweights or mushy and only fit for smoothies. I don’t know why there’s never a middle ground for this fruit, but that’s the way it is. So before my purchase turned into mush, I decided to slow cook them. The result was a half descent pear that didn’t fall to pieces. The filling I made is a little more decadent depending on whether or not you use full fat or skim milk ricotta. Either way, they’re delicious and if you really want to splurge, I think the filling would be great between layers of puff pastry too and drizzled with melted chocolate.
4 pears, washed, destemmed, peeled, cored and cut in half
2 tablespoons butter or low fat spread
½ cup ricotta cheese
3 tablespoons confectioner’s sugar (adjust the amount depending of your love of sweetness)
¼ cup chocolate chips/morsels
1 tablespoon crystallized ginger
¼ cup dried sweetened cranberries
How to make-
Place the pears in the slow cooker and dot them with the butter. Cook on low for about an hour or two depending on how ripe the pears are to begin with.
Meanwhile chop the chocolate chips, ginger and cranberries together.
In a small bowl, add the ricotta cheese and stir in the confectioner’s sugar. Stir in the chocolate mixture but reserve a tablespoon of it for decoration.
When the pears are ready, put two halves on a plate and add some of the ricotta cheese mixture down the middle of each one. Repeat with the rest of the pears and remaining filling and then dust all of them with the reserved chocolate mixture.