Wine-poached pears with parmigiano and ricotta

Serves 4

End your meal on a sweet note with this zesty white wine poached pear and a fluffy blend of parmigiano and ricotta.

pears

2 cups (500mL)

dry white wine

1/3 cup (75mL)

granulated sugar

Pinch of

saffron threads

Zest of 1

lemon

1/2 cup (125mL)

ricotta

1/2 cup (125mL)

finely grated parmigiano reggiano

1 tsp (5mL)

ground cinnamon, (optional)

1 tsp (5mL)

granulated sugar, (optional)

Cut the pears in half, remove the core and seeds and peel off the skin.
Heat the wine in a saucepan over medium‐high heat. Stir in 1/3 cup (75 mL) sugar along with the saffron and lemon zest. Let it come to a boil. Once the sugar has dissolved, add the pears and cook for about 10 minutes, occasionally spooning some of the liquid over the pears. Turn the pears over and cook for another 10 minutes.
While the pears are poaching, combine the ricotta and Parmigiano in a bowl. Mix well. If you want, you can add some cinnamon or 1 tsp (5 mL) sugar, but I like the contrasting