I just got back from a wonderful weekend at Mixed. I was lucky enough to speak again this year, and I love this event so much. The perfect size, wonderful hosts, the coziest inn, great people, generous sponsors, and lots of learning. I had a fireplace in my room and spent some time in front of it reading. This year we were even lucky enough wake up to a dusting of snow. When I got into my car this morning to come home, it was 14 degrees. I loved being able to wear hats, scarves, and boots. As always, once I got into the car I could not wait to get home to my babies.
I made these roasted pears a few days ago and I absolutely love them. I had a really hard time taking these pictures because all I wanted to do was dive into this plate. This is the kind of food that I really want to eat. Simple, wholesome, fresh, savory, sweet, and delicious. I adore the combination of sweet and savory. One of my favorite ways to achieve this is by combining herbs and desserts. (Thanks Sargento for asking me to dive even further into this trend.) Adding thyme to these roasted pears adds a layer of earthiness and makes them perfect for breakfast or dessert. I made a simple maple ricotta cream to serve on these. We hit all of the happy spots – sweet, savory, crunchy, creamy, crisp, tart. These pears might make an appearance at Thanksgiving breakfast. Something light and beautiful before the big show.
1 lemon
1 Tablespoon butter, room temperature
2 Tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 vanilla bean
Zest of one orange
Juice of one orange
1 Tablespoon Grand Marnier (optional)
4 sprigs of fresh thyme
4 firm pears
1 cup Sargento Whole Milk Ricotta Cheese
2 Tablespoons pure maple syrup
1/2 teaspoon cinnamon
Toasted almonds
In a small bowl mix together brown sugar, salt, cinnamon, and orange zest. Slice the vanilla bean in half and scrape out the seeds. Add them to the bowl and reserve the pod.
Squeeze the juice of the orange into the bowl. Add a good splash of Grand Marnier. Mix until combined.
Spread butter in the bottom of a 9×13 pan. Add reserved vanilla pod.
Pour the liquid into the bottom of the pan.
Slice the pears in half. Use a melon baller and take out the core.
Rub the pear halves with lemon.
Add them to the pan, slice slide up. Add the thyme sprigs.
Roast in a 350 degree oven for 20 to 30 minutes. Baste them with the cooking liquid every few minutes. I like my pears to still be pretty firm.
Let them cool. At this point, you can cover and chill them for up to one day.
To make the ricotta cream, mix together ricotta, maple syrup, and cinnamon.

Delicious Baked Pear
Delicious Baked Pear - Baking fruit develops the flavors and makes its own delicious sauce. Top with maple ricotta cream and spoon the pan sauce over. Top with sliced almonds for crunch.
Ingredients
The Baked Pears:
- 1 lemon
- 1 tbsp butter, room temperature
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 vanilla bean
- zest of one orange
- juice of one orange
- 1 tbsp Grand Marnier (optional)
- 4 sprigs of fresh thyme
- 4 firm pears
The Maple Ricotta Cream:
- 1 cup whole milk ricotta cheese
- 2 tbsp pure maple syrup
- 1/2 tsp cinnamon
- toasted almonds
Instructions
- Spread butter in the bottom of a 9x13 pan. In a small bowl mix together brown sugar, salt, cinnamon, and orange zest. Slice the vanilla bean in half and scrape out the seeds. Add them to the bowl and reserve the pod. Squeeze the juice of the orange into the bowl. Add a good splash of Grand Marnier. Mix until combined. Pour the liquid into the bottom of the pan.
- Slice the pears in half. Use a melon baller and take out the core. Rub the pear halves with lemon. Add them to the pan, slice slide up. Add the vanilla pod and thyme sprigs. Roast in a 350 degree oven for 20 to 30 minutes. Baste them with the cooking liquid every few minutes. I like my pears to still be pretty firm. Let them cool. At this point, you can cover and chill them for up to one day.
- To make the ricotta cream, mix together ricotta, maple syrup, and cinnamon. Top the pears with ricotta cream, toasted almonds, and more thyme.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**
Maple Dumplings with Step By Step Instructions | Baked Bree
Sunday 8th of November 2020
[…] Roasted Pears with Maple Ricotta Cream […]
Trisha
Wednesday 4th of December 2013
I just found your blog on pinterest. SUCH beautiful photography. very inspiring. Thanks!
bakedbree
Saturday 14th of December 2013
Welcome Trisha!
Denise
Sunday 1st of December 2013
Perfect comfort food dessert for a cold evening or maybe as leftovers for breakfast. Was wonderful seeing you at MIXED - too many miles.
bakedbree
Sunday 1st of December 2013
I know! I wish that we were neighbors. Had so much fun with you and Lenny.
Beth Young
Tuesday 26th of November 2013
These look yummy! I'm always looking for new ways to cook with ricotta since I moved to Italy!
bakedbree
Sunday 1st of December 2013
I LOVED this recipe. I could eat this every day.
patsy
Tuesday 26th of November 2013
If I had this waiting for me for breakfast, I would become a morning person! Sounds like a nice time at Mixed, even better that you had some time to relax in front of a fireplace... sounds perfect!
bakedbree
Sunday 1st of December 2013
Me too. Mixed was wonderful! It is my favorite event.