- 4 Angélys pears
- 100g castor sugar
- 400ml water
- 350g fresh ricotta
- 50g pine nuts
- 50g slivered almonds
- ½ tsp cinnamon powder
- 4 tsp madera sugar or dark
- 6 Tbsps manuka or rewarewa
Put water and castor sugar into a metal pot. Cut the pears down the middle lengthwise and scoop out the centers with a spoon. Place the pears into the water and turn onto a high heat. Bring the water to the boil then turn off and leave the pears to sit in the sugar water until it is cold.
Turn the oven onto grill on medium to high heat. Roast in the oven under the grill until the almonds and pine nuts are golden brown. Allow to cool.
In a small mixing bowl add the ricotta, cinnamon, 2 teaspoons of honey and most of the cooled pine nuts and almonds into a small mixing bowl, leaving a small amount for the end and mix together lightly to incorporate all of the cinnamon and honey.
Remove the pears, placing them onto a paper towel to absorb any remaining liquid. Once dried place onto a baking tray and sprinkle evenly with madera sugar. Drizzle 2 teaspoons of honey over the top and place under the grill for 2-3 minutes or until the top starts to caramelize.
Once they are at the desired caramel finish remove and allow to cool slightly before adding the ricotta mixture to the scooped centers of the pears and transfer them to the plate and finally sprinkle the remaining almonds and honey over the top to serve.