Active Time

　　20 min

　　Total Time

　　20 min

　　The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.

　　

Ingredients

Makes 6 dessert servings

　　1 (15-oz) container whole-milk ricotta

　　5 tablespoons mild honey

　　1/2 teaspoon chopped fresh thyme

　　2 tablespoons chopped fresh basil

　　2 tablespoons chopped fresh mint

　　3 firm-ripe Anjou or Bosc pears, peeled if desired

　　1/3 cup pine nuts, lightly toasted

　　Garnish: fresh thyme sprigs

　　

Step 1

Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt.

　　

Step 2

Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices and gently press against a work surface to create a fan shape.

　　

Step 3

Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.