Baked Ricotta & Poached Pears

The pears can be poached prior to making the ricotta and keep well in the fridge for a few days. Note, I have given quantities for 6 pears as I believe it is not worthwhile poaching just for two serving for this baked baked ricotta. Poached pears are so versatile, making a great accompaniment to porridge or to be served with some creme fraiche or ice cream as a dessert.

When poaching pears get funky with your aromatics. I used what I had about the house but juniper, allspice, thyme, cardamon or a vanilla pod would be great additions too.

At about 13g protein per serving it makes for a good alternative for eggs in the morning.

Serves 2

Ingredients:

Ricotta:

250g ricotta cheese

1 egg

20g brown sugar

Pears:

1 bottle red wine

200g sugar

peel from one orange

2 dried bay leaves

2 star anise

1 cinnamon stick

1 heaped tsp. cloves

1heaped tsp. pink peppercorns

6 pears, peeled & halved

Method:

Poached Pears:

1). Firstly, to poach the pears. Pour the bottle of red wine into a saucepan along with the sugar and all other spices. Next peel the pears and place immediately into the wine to avoid them oxidising and turning brown. You need to ensure the pears are covered in liquid so if required add a little water. Further, place some greaseproof paper over them a weight them down with something like a plate to ensure they remain submerged throughout poaching.

2). Poach the pears on a low simmer for about 10-15 mins - ensuring the pears are weight down at all times. Cover with the saucepan lid too. timing will vary depending on how ripe the pears were to begin with so ensure the pears are just cooked - a skewer should go through with a little resistance at the 20-25 mins point. If not continue cooking but you want a little resistance when you take them off the heat. When you reach this, remove the pears from the saucepan and keep aside.

3). Reduce the liquid to about a third, until it thickens like a thin syrup consistency.

4). When done pop the pears back in the liquid and keep until needed.

Baked Ricotta:

1). Preheat the oven to 180C/gas mark 4.

2). In a mixing bowl, whisk the ricotta, egg and sugar. Pour the mixture into two ovenproof ramekins.

3). Bake in the oven for 22-25 minutes. They should have a slight wobble.

4). Serve with some poached pears and syrup.

5). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 310

Fat (g): 12

Saturates (g): 6.9

Carbohydrates (g): 37

Sugars (g): 36

Protein (g): 13

The Sports Chef