4 up arrowdown arrow

Ricotta Stuffed Pears with Cinnamon

sensazionale/sensational

Fall is fast approaching…faster for some than others. Nonetheless, signs of the beautiful season are popping up. On a recent client outing to our favorite horseback riding place, Red Pine Adventures, the change of season made itself known along the ride.


Autumn scents are also very familiar to many of us. Wood burning fireplaces, football games and the lovely smells of popcorn and nachos from the high school Booster’s stands and crisp air, and….spices. Allspice, cinnamon, cloves, nutmeg…all are, well, in a word? Yum!!

So, my recent breakfast, with its cinnamon, fits in perfectly with the season, and Weekend Herb Blogging. (Chriesi from Almond Corner is hosting this week, so make sure you check out the round up).

I saw Stephanie’s Ricotta Stuffed Asian Pears with Cinnamon on twitter and knew….just knew. It called my name! A tweak or two, and I became the house’s favorite girl that AM. Yup! AM…that was the biggest change. I served it for breakfast! ½ a Bartlett Pear and the ricotta But, how is cinnamon delicious and healthy? Check out these articles on Eat This, like 18 facts about cinnamon, benefits of cinnamon, “How to Make Cinnamon Toothpicks” (I just thought that was cool).

Enjoy!

Ricotta Stuffed Pears with Cinnamon
ever so slightly adapted from Wasabimon

6 Bartlett pears
3 cups ricotta cheese
3 tablespoon honey (or more to taste)
2 teaspoon cinnamon
1 teaspoon ground ginger
Cinnamon sticks

Slice pears in half. Using a spoon/scoop, remove the seeds and scoop a divot out the center of each pear half, making it large enough to hold a couple of Tablespoons of filling.

Using a sprayed and heated grill pan, grill the pears until the desired doneness. (I leave them on for about 5 minutes, or until I get nice grill marks.)

In a small bowl, mix ricotta, cinnamon and ginger and honey until they are completely combined.


before mixing…I like the oooooze of the honey

Fill the center of each pear half with ¼ cup of the ricotta filling. Decorate with a cinnamon stick or two. Serve immediately, or store in the refrigerator until ready to serve. If covered, they will keep a couple of hours (though don’t prepare them too far ahead of time or the pears will brown). Serves 12

Next week’s host will be Graziana from Erbe in Cucina (Cooking with Herbs). Send your posts to scrivi AT ilmeglioincucina DOT it. Please include a photo sized: 300px wide.

http://melecotte.blogspot.com/feeds/posts/default?alt=rss