Saffron and honey poached pears with ricotta and parmesan

Saffron and honey poached pears with ricotta and parmesan

rowsehoney.co.uk

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Ingredients

  • 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

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