Saffron and honey poached pears with ricotta and parmesan

Name: Saffron and honey poached pears with ricotta and parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 conference pears (not too ripe), peeled, halved and cored; 450ml (3/4 pint) medium white wine; 4 tbsp Rowse Greek Honey; Strip of lemon zest; Generous pinch of saffron strands; 1 cinnamon stick; 100g (4oz) Parmesan cheese, very finely grated; 100g (4oz) ricotta cheese

15 mins to prep
30 mins to cook
Serves 4

This recipe uses:Greek HoneyWhere to buy

About

A surprisingly simple dish with layers of luxurious flavour – find our recipe for saffron and honey poached pears with ricotta and parmesan here.

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

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.