- 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
- Put the raisins in a small mixing bowl.
- 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.
- Add the ricotta and chopped ginger to the soaked raisins and mix well.
- Set aside.
- Preheat the grill to moderate.
- Quarter the pears lengthwise.
- Peel them, then scoop out the core with a teaspoon to make a cavity in each quarter.
- Arrange the pear quarters on their sides on the rack of the grill pan.
- Mix together the honey, lemon juice and ginger syrup, and brush all over the pears.
- Grill for 4–6 minutes, or until just tinged with colour.
- Turn and cook the other sides for 2–3 minutes.
- Turn the pears, cavity side up, and brush again with the syrup mixture.
- Divide the ricotta and raisin mixture among the pear cavities, mounding the mixture up slightly.
- Make sure that the raisins aren’t exposed, or they may burn during grilling.
- Return the pears to the grill and cook for a further 3–4 minutes, or until the filling is lightly browned.
- Leave to cool.
- To serve, arrange the stuffed pears on serving plates.
- Drizzle over the remaining syrup mixture and decorate with sprigs of fresh mint.
Preparation: 20 minutes, plus 2 hours soaking and cooling
Cooking: about 15 minutes