Poached pears with vanilla ricotta cream

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Tarte en fleur

Poached pears with vanilla ricotta cream

Preparation 10 minutes
Service 2 people
Difficulty 3/10


  • 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


  1. Boil up the cranberry juice with the spices (star anise, cinnamon sticks and cloves).
  2. Peel the pears, cut in half and remove the core.
  3. Poach the pears for 20 mins in the juice. Drain and cool completely.
  4. Split and scrape the vanilla pods and mix the seeds with the ricotta.
  5. 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.
  6. Crush the pistachio nuts and sprinkle over the top.