Highlight the beautiful simplicity of seasonal fruit with our fragrant Roasted Pears With Maple-Ricotta Cream.
As much as I love baking beautiful three-layered cakes and making fancy desserts such as crème brûlée or panna cotta, nothing beats the ease and wonderful simplicity of cooking with seasonal fruit. Sure, a strawberry charlotte can be impressive, but when it’s the height of summer and the berries are at their peak, give me a bowl of these glorious, sun-drenched delights in all their unadulterated perfection. At most, with a dollop of thick Greek yogurt or freshly whipped cream.
The same holds true for fall and winter fruit. That moist and fragrant orange cake may be utterly tempting, but you’ll please me more with a platter of thinly sliced oranges sprinkled with orange blossom water, cinnamon, and ruby-red pomegranate seeds. And while a fancy French pear and frangipane tart is pure culinary genius, so are these delightful roasted pears.
The recipe couldn’t be easier. Simply roast sliced and cored pears with a zesty mixture of orange juice, warm cinnamon, sweet vanilla, and a splash of Grand Marnier. Strew them with sprigs of fresh thyme for a subtle herbal touch. Once perfectly tender, you fill their hollowed bellies with a velvety maple-ricotta cream and finish the dish with a scattering of toasted almond slivers. Fuss-free, fabulous, and exactly the kind of dish that does justice to the natural splendor of fruit. I can’t think of a better way to end a meal during the colder months.
Delicious variations
Instead of using the orange juice and Grand Marnier, try a mixture of one cup of port or Marsala and one tablespoon of balsamic cream. You can still use the orange zest but also add a few bruised cardamom pods and one star anise. This will tint the pears a gorgeous shade of burgundy and give them a taste reminiscent of mulled wine. In that case, leave out the thyme and consider substituting the maple-ricotta cream with some good-quality cinnamon ice cream or even a drizzle of melted dark chocolate.
For a sweeter, more decadent take on this recipe, use one cup of sweet white wine (such as Sauternes) and one tablespoon of honey. The cinnamon and vanilla will work well in this variation. Instead of thyme, use a sprig of fragrant rosemary. Serve the pears with cold custard.
Both of these variations make excellent desserts for elegant holiday meals.
How do I store leftovers?
The cooked pears will keep well in an airtight container in the fridge for up to 2 days. After that they will start to lose freshness, and their texture will be affected. The maple-ricotta cream can also be stored in an airtight container in the fridge for up to 2 days. Freezing is not recommended, as the pears will be rendered mushy upon thawing and the cream could take on a grainy, unpleasant texture.
Serving suggestions
If you want to switch things up a bit, skip the maple-ricotta cream and serve these pears with either a scoop of Vanilla Ice Cream or our delicious Brown Sugar Ice Cream.
We love these pears after a cozy dinner consisting of this hearty Vegetarian Pot Pie served with some fluffy dinner rolls and a bowl of mixed greens dressed with this savory Parmesan Vinaigrette.
Roasted Pears With Maple-Ricotta Cream
Ingredients
For The Roasted Pears:
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Zest and juice of one large orange
- 1 vanilla pod
- 1 tablespoon Grand Marnier
- 1 tablespoon butter in small pieces
- 4 firm pears halved
- 1 lemon
- 4 sprigs of fresh thyme
For The Maple-Ricotta Cream:
- 1 cup whole milk ricotta cheese
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
For Garnish:
- 2 tablespoons toasted almond slivers
Instructions
To Make The Roasted Pears:
- Preheat the oven to 350℉.
- In a small bowl mix together the brown sugar, salt, cinnamon, and orange zest. Slice the vanilla pod in half and scrape out the seeds. Add them to the bowl and reserve the pod.
- Squeeze the juice of the orange into the bowl. Add the Grand Marnier. Mix until combined.
- Spread the pieces of butter over the bottom of a 9×13-inch baking pan. Add the reserved vanilla pod.
- Pour the liquid into the pan.
- Core the pears and scoop out some of the flesh to create a small hollow. Rub the pear halves with lemon.
- Add them to the pan with the sliced side facing up. Scatter the thyme sprigs over the pears.
- Roast the pears for 20 to 30 minutes. Baste them with the cooking liquid every 5 minutes. I like my pears to still be pretty firm.
- Let them cool for at least 1 hour. At this point, you can also cover and chill them until the following day.
To Make The Maple-Ricotta Cream:
- Combine the ricotta, maple syrup, and cinnamon in a bowl.
To Serve The Pears:
- Transfer the baked pears to a dish, top them with the maple-ricotta cream, and garnish with a scattering of toasted almond slivers.
This recipe looks to be both delish and doable. Although I could handle it, I may pass it to my husband, who is an awesome cook and had made roasted pears before. This truly is my favorite food time of the year to accompany the brightly-colored falling leaves and the holidays. However, why not surprise guests and make this during most months?
Thanks for reading! This really is a cozy recipe.