Honey Poached Pears With Cinnamon Ricotta Cream

By Anneka Manning & Kirsty Cassidy

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  1. 125mls (1/2 cup) honey
  2. 250mls (1 cup) water
  3. 4 Beurre Bosc pears
  4. 100g ricotta
  5. 80mls (1/3 cup) thick cream
  6. 2 teaspoons caster sugar
  7. 1/4 teaspoon ground cinnamon

The instruction how to make Honey Poached Pears With Cinnamon Ricotta Cream

  1. Combine honey and water in a saucepan and bring to the boil. Peel, quarter and core pears. Cut each quarter in half. Add pears to tile honey syrup, reduce heat and simmer for 8-10 minutes or until tender (see microwave tip).
  2. To make the ricotta cream, place ricotta, icing sugar and cinnamon in a food processor bowl and process until combined. Serve pears with the ricotta cream.

Nutritions of Honey Poached Pears With Cinnamon Ricotta Cream

fatContent: 358.5 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 61 grams carbohydrates
fibreContent: 61 grams sugar
proteinContent:
cholesterolContent: 3 grams protein
sodiumContent: 32 milligrams cholesterol

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