![a plate of food with strawberries , raspberries and whipped cream on a wooden table .](https://cdn.sanity.io/images/yg2dvvx6/production/4043741d491c753d657f7db929326e3e65c1ef70-8149x5435.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
![a bowl of pears with ice cream and a spoon in it .](https://cdn.sanity.io/images/yg2dvvx6/production/bca27a790abda859526e968a5d93f17ef08f1732-1600x1000.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Saffron and honey poached pears with ricotta and parmesan
![a bottle of rowse greek honey](https://cdn.sanity.io/images/yg2dvvx6/production/3536b4957bf2a04fe8c4f27084e0076327b894c3-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
Method
- 1
Put the pears, wine, and honey into a saucepan with the lemon zest, saffron, and cinnamon stick. Heat and simmer very gently for about 30 minutes, until the pears are tender. Cool them until barely warm.
- 2
Mix together the Parmesan and ricotta cheeses thoroughly.
- 3
Share the pears and their cooking liquid between 4 serving bowls. Spoon the cheese mixture onto them, and then serve.
- 4
Chef Bee’s tip: You can make the pears up to 3 days in advance, then cover and chill until you need them. Warm them slightly before serving to enjoy them at their best.