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    Pears with Ricotta Filling

      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.…

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