Saffron poached pears with Parmigiano Reggiano

Desserta few minutes12-18 months


150 g (5 oz) Parmigiano Reggiano

150 g (5 oz) ricotta cheese

4 pears (not too ripe), peeled, halved and cored

600 ml medium white wine

50 g (2 oz) caster sugar

Strip of lemon zest

Generous pinch of saffron

2 star anise


Grate the Parmigiano Reggiano very finely. Mix together the Parmigiano Reggiano and ricotta cheese thoroughly. Cover and set to one side until ready to serve. Put the pears, wine and sugar into a saucepan with the lemon zest, saffron and star anise. Heat and simmer very gently for about 20 minutes, until the pears are tender. Cook them until barely warm. Share out the pears with some of the flavoured syrup, between four serving bowls. Spoon the cheese mixture onto them and serve.

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