Poached pears with vanilla ricotta cream
Dessert Preparation 10 minutes
Service 2 people
Difficulty 3/10
Ingredients
- 2 pears
- 1 litre cranberry juice
- 300g ricotta
- 2 vanilla pods
- 30g pistachio nuts
- 150g red fruit
- 2 star anise
- 2 cinnamon sticks
- 2 cloves
Preparation
- Boil up the cranberry juice with the spices (star anise, cinnamon sticks and cloves).
- Peel the pears, cut in half and remove the core.
- Poach the pears for 20 mins in the juice. Drain and cool completely.
- Split and scrape the vanilla pods and mix the seeds with the ricotta.
- To serve, put two tbsp of the ricotta cream in the centre of the plate, cover with the pears and add the fresh red fruit.
- Crush the pistachio nuts and sprinkle over the top.