Baked Ricotta

Have plenty left over from your cheese board? Why not make this delicious baked ricotta with poached pears
Baked Ricotta
ITP Images
Baked Ricotta
December 05, 2018
Preparation Time 1 hour
Cooking Time 30 minutes
Serves 3

PHOTO BY Efraim Evidor
RECIPE BY Nadia Parekh


To poach pears

100g spinneysFOOD Caster Sugar
500ml water
80g spinneysFOOD Honey
Vanilla bean, cinnamon sticks, rosemary, for infusion
3 spinneysFOOD Pears, sliced in half lengthways

For the ricotta

2 cups ricotta
1 vanilla bean, split open and scraped
3 spinneysFOOD Organic Free Range Eggs
50g spinneysFOOD Caster Sugar
30g spinneysFOOD All-Purpose Flour


  • 1

    To poach the pears, boil the sugar, water, honey, vanilla, cinnamon sticks and rosemary in a saucepan. Once it boils, place the pears inside. Simmer while covered for an hour until the pears are tender but not too soft. Chill the pears in the poaching syrup, preferably overnight

  • 2

    To prepare the baked ricotta, preheat the oven to 150°C, gas mark 2. In a large bowl, mix the ricotta, vanilla, eggs, sugar and flour. Place the mixture into 3 ramekins and bake for 15 minutes or until set but still jiggles in the centre. Serve chilled with the poached pears



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