The weather is changing, even in Phoenix (finally!), and in honor of the first day of fall I wanted to make Pear and Ricotta Parfaits with Rosemary-infused Honey. I’m mad about pears! When I was in Seattle a few weeks back I had some of the tastiest pears, and I couldn’t wait to eat more.
This is a simple recipe that you could make even simpler if you really wanted. You could skip poaching the pears first, or you could use plain honey, but I think you’ll enjoy Pear and Ricotta Parfaits with Rosemary-infused Honey even more if you take these few extra steps.
I followed Martha Stewart’s instructions for making the Rosemary-infused Honey. It’s so easy to make, and it tastes amazing! As a matter of fact, I’m now enjoying the leftovers in a cup of hot tea. Martha says that, stored in an airtight container with a lid, the honey should last up to a week.
I tossed some pepitas in with the granola – it is fall, after all. If you’d prefer, add almonds or walnuts, or maybe even a bit of candied ginger. The flavors in Pear and Ricotta Parfaits with Rosemary-infused Honey work together nicely for a lovely seasonal treat. Now for a pair of new boots!
Recipe for Pear and Ricotta Parfaits with Rosemary-infused Honey
- 1/2 cup honey
- 4 rosemary sprigs
- 2 pears, peeled, sliced in half and cored
- 3 cups water
- 1/4 cup plain honey (for poaching the pears)
- 2 tablespoons lemon juice
- 4-6 ounces ricotta cheese
- 4 ounces plain granola
- 2 ounces roasted (unsalted) pepitas (pumpkin seeds)
- 1/4 cup of Rosemary-infused Honey
- Bring honey and rosemary to a simmer in a small saucepan, cooking for about 5 minutes.
- Remove the pan from the heat and let the rosemary steep in the mixture until it’s cool.
- Remove the rosemary and store the honey in an airtight container for up to 1 week.
- Poach the sliced pears by putting them in a saucepan over low heat with the water, plain honey, and lemon juice. Simmer for about 15 minutes, or until they’re tender. Use a spoon to flip the pears over a few times as they cook.
- Use a slotted spoon to remove them from the water. Discard the water.
- When cool, dice the pears.
- Begin by putting a thin layer of ricotta in the bottom of a dessert glass. Add a layer of diced pears, then drizzle on a bit of the Rosemary-infused honey.
- Sprinkle on a layer of granola mixed with the pepitas. Repeat the layers once more.
- Garnish with a few diced pears and another drizzle of honey over the top.