Maple, Pear, and Ricotta Parfaits
Recipe from
Food & Wine
The ricotta in these parfaits is full of calcium, and the pears are loaded with fiber. To add flavor, Marisa May poaches the pears in water infused with maple syrup and lemon juice. The poached pears can also be served separately with granola or yogurt.
Servings:
6
Prep Time:
55 mins
Total Time:
1 hr 15 mins
Ingredients
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2 1/2 cupswatersee savings
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1/3 cupmaple syrupsee savings
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1 tablespoonfresh lemon juicesee savings
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4 8-ouncefirm but ripe tlett pears, peeled, cored, and quarteredsee savings
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1 tablespoonsugarsee savings
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1 tablespoonunsalted buttersee savings
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1 teaspoonpure vanilla extractsee savings
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1 15-ouncecontainer part-skim ricotta cheesesee savings
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1/4 cupunsalted roasted pistachios, coarsely choppedsee savings
Directions
1.
In a large nonreactive saucepan, combine the water, maple syrup, and lemon juice. Add the pears and simmer over moderately low heat, turning occasionally, until tender, about 35 minutes. Remove from the heat and cool. Using a slotted spoon, transfer the poached pears to a work surface. Thinly slice the pears.
2.
Bring the poaching liquid to a boil and stir in the sugar, butter, and vanilla. Simmer over moderate heat until the liquid is reduced to 1/2 cup, 8 to 10 minutes.
3.
In a bowl, whisk the ricotta until smooth and dollop a third of the cheese into 6 glasses. Top with half of the pears. Repeat with another dollop of ricotta and the remaining pears. Spoon the remaining ricotta on top and drizzle with the reduced poaching liquid. Sprinkle the pistachios on top and serve immediately.
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