Sunday, 12 August 2012

Baked Pears and Ricotta Salad

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.

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