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Roasted Pears with Maple Ricotta Cream

Roasted Pears with Maple Ricotta Cream recipeI 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.

mixed conferenceI 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.

Roasted Pears with Maple Ricotta Cream recipe1 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
Roasted Pears with Maple Ricotta Cream recipeIn 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.

Roasted Pears with Maple Ricotta Cream recipeSqueeze the juice of the orange into the bowl. Add a good splash of Grand Marnier. Mix until combined.

Roasted Pears with Maple Ricotta Cream recipeSpread butter in the bottom of a 9×13 pan. Add reserved vanilla pod.

Roasted Pears with Maple Ricotta Cream recipePour the liquid into the bottom of the pan.

Roasted Pears with Maple Ricotta Cream recipeSlice the pears in half. Use a melon baller and take out the core.
Roasted Pears with Maple Ricotta Cream recipeRub the pear halves with lemon.

Roasted Pears with Maple Ricotta Cream recipeAdd them to the pan, slice slide up. Add the thyme sprigs.

Roasted Pears with Maple Ricotta Cream recipeRoast 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.

Roasted Pears with Maple Ricotta Cream recipeLet them cool. At this point, you can cover and chill them for up to one day.

Roasted Pears with Maple Ricotta Cream recipeTo make the ricotta cream, mix together ricotta, maple syrup, and cinnamon.

Roasted Pears with Maple Ricotta Cream recipe

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Roasted Pears with Maple Ricotta Cream


Ingredients

Roasted Pears

  • 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

Maple Ricotta Cream

  • 1 cup Sargento Whole Milk ricotta cheese
  • 2 Tablespoons pure maple syrup
  • 1/2 teaspoon cinnamon
  • Toasted almonds

Instructions

  1. Spread butter in the bottom of a 9×13 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.
  2. 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.
  3. To make the ricotta cream, mix together ricotta, maple syrup, and cinnamon. Top the pears with ricotta cream, toasted almonds, and more thyme.

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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  1. brandi

    November 25th, 2013 at 8:32 am

    i wish i had one of these for breakfast! miss you already 🙁

  2. bakedbree

    December 1st, 2013 at 8:29 pm

    Miss you too! We cannot go this long again without seeing each other!

  3. Katrina @ Warm Vanilla Sugar

    November 25th, 2013 at 8:41 am

    Mmm that cream!!! This sounds lovely!

  4. Carol

    November 25th, 2013 at 10:41 am

    Yes winter is approaching! Obviously you had a privileged childhood that included building snow forts with little friends:)

  5. bakedbree

    December 1st, 2013 at 8:29 pm

    Yes I did.

  6. Jocelyn (Grandbaby Cakes)

    November 25th, 2013 at 11:51 am

    I am in love with this maple ricotta cream!

  7. bakedbree

    December 1st, 2013 at 8:29 pm

    thank you Jocelyn!

  8. Lauren @ Healthy Delicious

    November 25th, 2013 at 12:42 pm

    mmmm this is my kind of food! so lovely!

  9. bakedbree

    December 1st, 2013 at 8:28 pm

    Me too. This is all I want to eat these days. It seems like dessert, but is still pretty healthy.

  10. Shaina

    November 25th, 2013 at 3:01 pm

    It was so lovely to see you this weekend, and thank you (again) for your generous heart. These pears look fabulous, and thyme is one of my favorite dessert spices. Have a wonderful holiday this week!

  11. bakedbree

    December 1st, 2013 at 8:27 pm

    You too! I am happy that I was able to help you out. Hope you had a wonderful holiday!

  12. Rachel Gurk

    November 25th, 2013 at 3:09 pm

    These are SO gorgeous! And I think I could just eat a whole bowl of the maple ricotta cream all by itself. 😉

  13. bakedbree

    December 1st, 2013 at 8:27 pm

    Thank you Rachel!

  14. Natalie

    November 26th, 2013 at 12:33 am

    wow. that maple cream sounds incredible!

  15. bakedbree

    December 1st, 2013 at 8:23 pm

    Thank you! I LOVED this recipe.

  16. patsy

    November 26th, 2013 at 12:41 pm

    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!

  17. bakedbree

    December 1st, 2013 at 8:20 pm

    Me too. Mixed was wonderful! It is my favorite event.

  18. Beth Young

    November 26th, 2013 at 2:38 pm

    These look yummy! I’m always looking for new ways to cook with ricotta since I moved to Italy!

  19. bakedbree

    December 1st, 2013 at 8:19 pm

    I LOVED this recipe. I could eat this every day.

  20. Denise

    December 1st, 2013 at 7:50 pm

    Perfect comfort food dessert for a cold evening or maybe as leftovers for breakfast. Was wonderful seeing you at MIXED – too many miles.

  21. bakedbree

    December 1st, 2013 at 8:15 pm

    I know! I wish that we were neighbors. Had so much fun with you and Lenny.

  22. Trisha

    December 4th, 2013 at 3:34 am

    I just found your blog on pinterest. SUCH beautiful photography. very inspiring. Thanks!

  23. bakedbree

    December 14th, 2013 at 5:26 pm

    Welcome Trisha!

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