Saffron and honey poached pears with ricotta and parmesan

Saffron and honey poached pears with ricotta and parmesan

A surprisingly simple dish with layers of luxurious flavour – find our recipe for saffron and honey poached pears with ricotta and parmesan here.


  • Serves
  • Prep time 15m
  • Cooking time 30m

  • 4 conference pears (not too ripe), peeled, halved and cored
  • 450ml (3/4 pint) medium white wine
  • 4 tbsp Rowse Greek honey
  • Strip of lemon zest
  • Generous pinch of saffron strands
  • 1 cinnamon stick
  • 100g (4oz) Parmesan cheese, very finely grated
  • 100g (4oz) ricotta cheese

1. Put the pears, wine, and honey into a saucepan with the lemon zest, saffron, and cinnamon stick. Heat and simmer very gently for about 30 minutes, until the pears are tender. Cool them until barely warm.

2. Mix together the Parmesan and ricotta cheeses thoroughly.

3. Share the pears and their cooking liquid between 4 serving bowls. Spoon the cheese mixture onto them, and then serve.

Chef Bee’s tip: You can make the pears up to 3 days in advance, then cover and chill until you need them. Warm them slightly before serving to enjoy them at their best.