This dish is so simple, yet it could be served at any elegant dinner party. It is equally good warm or cold and makes a great addition to a Sunday brunch.

　　

Ingredients

4 servings

　　1 cup water

　　1-inch piece fresh gingerroot, peeled and sliced

　　2 tablespoons sugar

　　Zest of 1 lemon

　　2 firm pears, such as Bosc or Anjou, peeled, cored, and coarsely chopped

　　3/4 cup whole-milk ricotta

　　Dash ground cinnamon

　　1/2 cup fresh blueberries

　　

Step 1

In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), 12 to 15 minutes. Remove the pan from the heat and, using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.

　　

Step 2

Add the ricotta and cinnamon to the warm syrup and stir gently until very smooth. Top the pears with the warm cheese mixture, then tumble some fresh blueberries over each serving.

　　Rachael Ray's 30-Minute Get Real Meals