Saffron and Honey

Eat Chic

Pear and ricotta parfaits

Good morning!

Here is a pear and ricotta treat that, with the addition of maple syrup, I have decided can be made appropriate for breakfast.

It’s a gentle, comforting start to a morning, which, as we all know, can sometimes be a jarring time of day.

(adapted from this recipe)

Serves 2

You’ll need:

  • 2 ripe Starkrimson pears
  • 1/2 lb fresh goat’s milk ricotta
  • 4 T skyr-type 0% milkfat yogurt
  • 1/3 cup maple syrup
  • 2 1/2 cups water
  • 1 t lemon oil
  • 1 T raw sugar
  • 1 t vanilla bean paste or vanilla extract
  • granola for topping, optional

1. Peel, core, and quarter the pears. In a large saucepan, prepare the poaching liquid – maple syrup, water, lemon oil. Add pears and simmer on gentle heat for about 30 minutes, turning the fruit every so often.

2. In the meantime, whip the ricotta lightly – do not use a whisk unless you have a very fine one as ricotta will just clump and get stuck in it. I like to add the Icelandic/skyr yogurt to the ricotta and then just fold it gently with a spatula. Think of folding whipped egg whites.

3. Scoop the pears out of the poaching liquid and set aside. Bring the liquid to a boil and add sugar and vanilla. Simmer over medium heat, stirring often, until the liquid has thickened into a syrup and reduced by half.

4. Assemble your parfaits – layer pears with dollops of whipped ricotta.

 

 

Drizzle with syrup and top with some granola for crunch (and virtuousness), if desired.

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