prosecco pears and vanilla bean ricotta

You know what they say about fruit. It’s a gamble, especially now in these last (and not a little brutal) days of winter.

I’m always glad to meet and eat a pear, though. They hold up much better in cold storage than apples, and seem to be created for poaching, their flesh turning silky smooth and luscious.

Wine-poached pears are a great winter dessert, and kind of sexy too. You have to admit pears have the most graciously voluptuous outline in the fruit world, with the possbile exception of peaches and figs. 

There’s nothing wrong with a little whipped ricotta either, lightly sweetened and flecked with vanilla beans. When the pears are gone, it’s delicious for breakfast on toasted crusty bread, with a dab of apricot jam.

prosecco poached pears and vanilla bean ricotta

Serving Size: 4 servings

prosecco poached pears and vanilla bean ricotta

I used small, firm Bartlett pears. You can use another variety of green pear or russet-colored Bosc, just be sure they're not too ripe or they'll get mushy when cooked. Cooking time could vary depending on the size of the pears, but count on at least 30 minutes.


  • 1 1/2 cups prosecco or dry white wine
  • 1 cup water
  • 1 cup sugar
  • 2 3-inch long strips lemon zest
  • Juice from 1/2 a lemon
  • 4 pears, not quite ripe; peeled
  • 8 ounces whole milk ricotta
  • 2 tablespoons sugar
  • 1 vanilla bean, split lengthwise
  • Biscotti or shortbread cookies


  1. Whisk prosecco, water and sugar in a saucepan just wide enough to hold the pears. Place the pan over medium heat and continue whisking until sugar is dissolved. Add the lemon zest and juice and the pears.
  2. Bring to a boil, then reduce heat to a simmer. Cook until pears give no resistance when pierced with a paring knife, 30 - 40 minutes - gently turn the pears in the syrup a few times as they cook.
  3. Cool the pears in the syrup to room temperature. The pears can be covered and chilled in the refrigerator up to 3 days before serving.
  4. Beat ricotta in a bowl with the sugar until lightened and smooth. Scrape the vanilla bean seeds into the ricotta and stir.
  5. Serve the pears in shallow bowls with a little of the syrup spooned over them. Put a generous spoonful ricotta alongside each pear. Break the biscotti or shortbread into large pieces and place on the side of the bowl.


  1. What luscious pears, I’d be tempted to indulge in these for breakfast!

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