Pears are very good at the moment, but still I'm impatient for them to ripen. This recipe shortcuts the wait by baking them in the oven. I also picked up some plain baked ricotta from the deli, but if you had time you could make your own at the same time as you cook the pears.
- 2 large pears
- 1 tbsp sugar
- 2 tbsp butter
- 3 big handfuls of rocket (arugula)
- a big handful of walnuts or pecans (or in a pinch, sunflower seeds)
- a 200g chunk of baked ricotta
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tsp runny honey
Preheat the oven to 200C; peel, core and quarter the pears; place in a roasting tin, dot on the butter and shake over the sugar. Bake for 30-40 minutes, until golden and tender. Five minutes before done, place the nuts or seeds on a tray and toast in the oven for a few minutes, until crisp and nutty. Combine the dressing ingredients together; taste and season if necessary. Cut the pear and ricotta into bite-size pieces and toss with the rocket, nuts and dressing. Spike with croutons or serve with crusty bread.