Roasted pears topped with sweetened ricotta and a dusting of cinnamon…The perfect healthy, comforting breakfast for little ones (or big kids like us!). I adapted this recipe from Tyler Florence’s Start Fresh: Your Child’s Jump Start to Lifelong Healthy Eating, and G. gobbled it up like she’d had nothing better! For myself, I turned the dish into French toast sandwiches 🙂
Roasted Red Pears with Sweetened Ricotta (adapted from Tyler Florence)
If you’re going to be making these anyway and want one of the Pear French Toast Sandwiches, as well, feel free to use slices of the roasted pear inside the sandwich; it would be equally, if not more, delicious 🙂
Don’t forget to check out my Tips, Tricks, and Substitutions at the bottom of the recipe.
Roasted Red Pears
- 2 red Anjou pears, halved
- 2 whole cinnamon sticks, broken into pieces (or ground cinnamon, if you don’t have sticks)
- honey, to taste
- 1/2 cup whole-milk ricotta cheese
- 1/8 tsp ground cinnamon
- 1/4 tsp lemon zest
- 1 tbsp honey
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper.
- Use a melon baller to scoop out the core and seeds from each pear half.
- Arrange them, cut-side up, on the baking sheet.
- Top with the cinnamon sticks or a few pinches of ground cinnamon
- Drizzle with honey.
- Roast the pears for 30 to 40 minutes, or until they have released their juices and browned slightly but are still holding their shape.
- While the pears roast, mix the ricotta, cinnamon, lemon zest, and honey (to taste) in a small bowl. I’d start out with a teaspoon or so of honey and continue adding until it’s sweetened to your liking.
- When the pears are finished, take them out of the oven and discard the cinnamon sticks.
- Let the pears cool for 5 minutes or so.
- Serve the pears warm with a dollop of the sweetened ricotta (and put the rest in the fridge for another time!)
Tips, Tricks, and Substitutions
Red Anjou Pears: Anjou pears have a dense flesh that holds up well to cooking; they come in red and green, so green Anjou are a perfect replacement if you can’t find red. If you can’t find Anjou pears, at all, the best substitutions would be Bosc, Concorde, or Forelle. If you can’t find any of those, then any pear will do just fine, it simply won’t hold up as well to the heat, so you may want to reduce cooking time or throw them under the broiler for a very short period. They’ll still be delicious, though!
Honey: As always, replace with any of your favorite liquid sweetener, such as agave nectar or even maple syrup! The flavor will change, but will still be fantastic and tailored better to your liking.
Shorten the Cooking Time: If you’re feeling a bit impatient, try cutting the pears into eighths and setting them under the broiler for several minutes. You get a similar effect in far less time and that’s what I did this morning for my hungry little G. 🙂