Baked Ricotta with Balsamic-Roasted Pears

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


  • 2 Packham’s Triumph pears, sliced into 8 pieces
  • 1 tablespoon each olive oil and white balsamic vinegar
  • 1 tablespoon caster sugar
  • Sea salt and cracked black pepper
  • 400 g ricotta
  • ½ cup (40 g) finely grated parmesan
  • 1 tablespoon each finely chopped oregano and lemon zest
  • 1 egg, lightly beaten
  • 12 sage leaves, shallow fried until crisp
  • 2 red witlof, halved and leaves separated


Preheat oven to 200°C.

Place the pear, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine.

Roast for 15–20 minutes or until golden. Set aside.

Place the ricotta, parmesan, oregano, lemon, egg, salt and pepper in a bowl and stir well to combine.

Spoon into 4 x ½ cup (125 ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set.

Allow to cool for 5 minutes before turning out.

Arrange the ricotta with the pears, witlof and crispy sage leaves and drizzle with extra olive oil to serve.

Makes four.