Prosecco Poached Pears with Vanilla Ricotta
Soft, silky wine poached pears with vanilla and creamy whipped ricotta. An easy, elegant dessert.
Equipment
Ingredients
- 1 ½ cups (360 ml) prosecco or dry white wine
- 1 cup (240 ml) water
- 1 cup (200 g) sugar
- 2 3-inch long strips lemon zest
- 2 tablespoons (15 ml) fresh lemon juice
- 4 pears, not quite ripe peeled
- 8 ounces (225 g) whole milk ricotta
- 2 tablespoons (30 g) sugar
- 1 vanilla bean split lengthwise
- Biscotti or shortbread cookies
Instructions
- 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, lemon juice and the pears.
- 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.
- 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.
- Beat ricotta in a bowl with the sugar until lightened and smooth. Scrape the vanilla bean seeds into the ricotta and stir.
- 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.
Notes
- 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 and soft 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.
Nutrition
Serving: 1servingCalories: 478kcalCarbohydrates: 102gProtein: 8gFat: 9gSodium: 45mgFiber: 6gSugar: 15g
