Poached Pears with Parmigiano Reggiano and Ricotta - Karyl's Kulinary Krusade
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Poached Pears with Parmigiano Reggiano and Ricotta

Prep Time10 mins
Cook Time15 mins
Resting time20 mins
Total Time45 mins
Course: Dessert
Cuisine: Italian
Keyword: Parmigiano Reggiano, Pear Dessert, Pears, Poached Pears
Servings: 4 pear halves


  • 2 Bosc pears
  • 1 lemon
  • 1/3 cup fresh-grated Parmigiano Reggiano
  • 1/4 cup whole milk ricotta
  • 1 Tablespoon raw honey
  • 7 whole cloves
  • 1 sprig fresh thyme
  • 2 large cinnamon sticks
  • 2 Tablespoons sugar
  • 2 Tablespoons raw walnuts, crushed


  • Zest 3/4 of lemon, being careful not to zest too much in any one spot. If you hit the white, you've gone too far and the zest will be bitter. Use a vegetable peeler to cut the rest of the peel into strips
  • In a medium bowl, add Parmigiano Reggiano, ricotta, lemon zest, and honey. Mix well, place in Ziploc bag, and put into fridge to rest
  • Slice pears in half lengthwise. Using a small spoon, scoop out seeds. I scoop a small circle around seeds, to create a small well for the filling later. Be careful not to scoop too far down
  • In a large skillet, lay pear halves face down. Add cloves, lemon peel strips, sugar, cinnamon, and thyme. Add enough water to go about halfway up pears
  • Bring liquid to a boil, reduce to a simmer, and poach until the water reduces and thickens into a syrup. The pears will take anywhere from 5-15 minutes to poach, depending on the size of the pears and how ripe they are. The smaller and more ripe, the faster they will poach
  • When finished, remove the pears, and lay face up on a plate. Spoon the syrup onto the pears, and place in the fridge for 15 minutes to cool. 
  • Remove bag with filling from fridge. Using scissors, cut a small hole in one bottom corner of the bag
  • Remove pears from fridge. Pipe filling into each pear. Finish with crushed walnuts, a little lemon zest, a little Parmigiano Reggiano, and a drizzle of honey