Ginger-glazed pears with ricotta and rum raisins


  • ½ cup (60 g) raisins
  • 1 tablespoon dark rum
  • ⅔ cup (160 g) ricotta
  • 1½ tablespoons glacé ginger in syrup, drained and finely chopped
  • 3 large, firm but ripe dessert pears
  • 2 teaspoons thick honey
  • 1 teaspoon lemon juice
  • 3 tablespoons ginger syrup (from the jar of glacé ginger)
  • sprigs of fresh mint, to decorate


  1. Put the raisins in a small mixing bowl.
  2. Spoon over the rum and leave to soak for at least 2 hours, or until the raisins are plump and have soaked up all the rum.
  3. Add the ricotta and chopped ginger to the soaked raisins and mix well.
  4. Set aside.
  5. Preheat the grill to moderate.
  6. Quarter the pears lengthwise.
  7. Peel them, then scoop out the core with a teaspoon to make a cavity in each quarter.
  8. Arrange the pear quarters on their sides on the rack of the grill pan.
  9. Mix together the honey, lemon juice and ginger syrup, and brush all over the pears.
  10. Grill for 4–6 minutes, or until just tinged with colour.
  11. Turn and cook the other sides for 2–3 minutes.
  12. Turn the pears, cavity side up, and brush again with the syrup mixture.
  13. Divide the ricotta and raisin mixture among the pear cavities, mounding the mixture up slightly.
  14. Make sure that the raisins aren’t exposed, or they may burn during grilling.
  15. Return the pears to the grill and cook for a further 3–4 minutes, or until the filling is lightly browned.
  16. Leave to cool.
  17. To serve, arrange the stuffed pears on serving plates.
  18. Drizzle over the remaining syrup mixture and decorate with sprigs of fresh mint.

Serves 4
Preparation: 20 minutes, plus 2 hours soaking and cooling
Cooking: about 15 minutes


Source: Milk, Eggs and Cheese
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