Choose pears that are ripe but still firm so they soften without collapsing. Toasting the rye crumbs separately keeps them crisp when scattered over the warm fruit. Serves four.
Serves: 4
Prep: 12 minutes
Cook: 25 minutes
Ingredients
- 4 ripe but firm pears, halved and cored
- 1 tablespoon unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1 cup whole-milk ricotta
- 1 teaspoon honey, plus more to serve
- 2 slices rye bread, torn into small crumbs
- 1/4 cup chopped walnuts
- Pinch of fine salt
Method
- Heat the oven to 400°F. Set pear halves cut-side up in a small baking dish.
- Stir melted butter, brown sugar, and cinnamon together. Brush over the cut sides of the pears.
- Bake for 20 to 25 minutes, until a knife slides into the fruit with little resistance but the halves still hold their shape.
- Meanwhile, pulse or finely crumble the rye bread. Toast crumbs and walnuts in a dry skillet over medium heat for 4 to 6 minutes, stirring, until crisp and fragrant. Add a pinch of salt.
- Stir ricotta with 1 teaspoon honey until smooth. Spoon ricotta onto four plates and place two pear halves on each.
- Scatter rye-walnut crumble over the pears and drizzle with more honey if desired. Serve warm.
Variations
Use apples cut into thick wedges or replace walnuts with sliced almonds. Add a little orange zest to the ricotta for a citrus note.
Storage and reheating
Refrigerate pears and ricotta separately for up to 3 days. Reheat pears gently in a low oven and add fresh crumble just before serving.
For more breakfast ideas, read the early-morning breakfast prep guide and weekly breakfast grocery list. Plan pears and ricotta in the Lucru Home meal planner.
