Prosecco Poached Pears with Vanilla Ricotta
Serves 430 mins prep40 mins cook
Soft, silky wine poached pears with vanilla and creamy whipped ricotta. An easy, elegant dessert.
0 servings
What you need
Instructions
0 Whisk prosecco, water and sugar in a saucepan just wide enough to hold the pears. Place the pan over medium heat and continue whisking until sugar is dissolved. Add the lemon zest, lemon juice and the pears. 1 Bring to a boil, then reduce heat to a simmer. Cook until pears give no resistance when pierced with a paring knife, 30-40 minutes, gently turn the pears in the syrup a few times as they cook. 2 Cool the pears in the syrup to room temperature. The pears can be covered and chilled in the refrigerator up to 3 days before serving. 3 Beat ricotta in a bowl with the sugar until lightened and smooth. Scrape the vanilla bean seeds into the ricotta and stir. 4 Serve the pears in shallow bowls with a little of the syrup spooned over them. Put a generous spoonful ricotta alongside each pear. Break the biscotti or shortbread into large pieces and place on the side of the bowl.View original recipe