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Pears with Herbed Ricotta and Honey
1 (15 ounce) container whole-milk ricotta
5 tablespoons mild honey
½ teaspoon chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
3 firm-ripe Anjou or Bosc pears, peeled if desired
⅓ cup pine nuts, lightly toasted
fresh thyme sprigs
1. Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt.
2. Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into ⅛-inch-thick slices and gently press against a work surface to create a fan shape.
3. Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.