Poached Ricotta Pears Recipe
Ingredients
| 4 pears, cored, peeled and halved | ||
| Red wine | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Artificial sweetener | 2 Tablespoon | |
| Cinnamon stick | 1 | |
| Prune and ricotta filling | ||
| Prunes | 1/4 Cup (16 tbs), halved | |
| Water | 2 Tablespoon | |
| 3/4 cup reduced-fat ricotta cheese | ||
| Vanilla essence | 1/2 Teaspoon | |
| Orange rind | 1 Teaspoon, grated | |
| Artificial sweetener | 1 Tablespoon | |
Directions
1. To make filling, place prunes and water in a saucepan. Bring to the boil. Remove pan from heat. Cool.
2. Place ricotta cheese, vanilla essence, orange rind and sweetener in a food processor. Process until light and fluffy. Fold in prunes with 1-2 teaspoons of their liquid. Set aside.
3. Preheat oven to 180°C / 360°F / Gas 4. Cut a sliver off the curved side of each pear so they sit flat. Place pears in a deep frying pan, cavity side up.
4. Combine wine, water and sweetener. Pour over pears to cover. Add cinnamon stick. Cover. Bring to simmering. Simmer for 10-15 minutes or until pears are just tender.
5. Using a slotted spoon, transfer pears to a baking dish. Spoon filling into cavities. Bake for 10 minutes or until filling is set.
6. Bring liquid remaining in frying pan to the boil. Boil until reduced to a glaze consistency. Serve with pears.
2. Place ricotta cheese, vanilla essence, orange rind and sweetener in a food processor. Process until light and fluffy. Fold in prunes with 1-2 teaspoons of their liquid. Set aside.
3. Preheat oven to 180°C / 360°F / Gas 4. Cut a sliver off the curved side of each pear so they sit flat. Place pears in a deep frying pan, cavity side up.
4. Combine wine, water and sweetener. Pour over pears to cover. Add cinnamon stick. Cover. Bring to simmering. Simmer for 10-15 minutes or until pears are just tender.
5. Using a slotted spoon, transfer pears to a baking dish. Spoon filling into cavities. Bake for 10 minutes or until filling is set.
6. Bring liquid remaining in frying pan to the boil. Boil until reduced to a glaze consistency. Serve with pears.
Chef
