Pear and Ricotta Parfaits with Rosemary-infused Honey are perfect for breakfast or dessert! Drizzle a bit of herb-infused honey over the top and enjoy a treat that’s both simple and delightful.
I feel like pears are a bit of an overlooked fruit for some reason. I love them, and hope you’ll give them a closer look the next time you see them. You can use them to make Baked Pears with Oatmeal Crumble Topping or add them to a smoothie like Sweet Potato-Pear Smoothies with Candied Pecans.
I love food that is so good you want to eat it any time of day. These parfaits are definitely that. Fresh fruit is wonderful for breakfast or dessert, and the creamy, not-too-sweet ricotta ties it all together.
The recipe for Pear and Ricotta Parfaits with Rosemary-infused Honey is easy to follow, and if you really wanted, you could make it super simple on yourself. You could skip poaching the pears, and you could use plain honey, but I think you’ll enjoy these parfaits even more if you take these few extra steps.
I followed a Martha Stewart recipe for the Rosemary-infused Honey. I’m so impressed with both how easy it is to make, and how wonderful it tastes, assuming you love rosemary like I do. Note to my sister: you’ll want to use plain honey, but maybe keep trying to like rosemary!
I was happy to have some leftover honey, and I’m still enjoying it with hot tea. Mmm! Martha says that, stored in an airtight container with a lid, the honey should last up to a week.
The ricotta cheese is creamy, but not sweet. It’s perfect paired with the honey. For the crunchy layers, I tossed pepitas in with the granola. If you’d prefer, add chopped almonds or walnuts, or maybe even a bit of candied ginger to the mix.
The flavors in Pear and Ricotta Parfaits with Rosemary-infused Honey work together nicely for a lovely seasonal treat, whether you decide to eat them for breakfast or dessert!
Try these parfaits for breakfast, or dessert. Either way, you’ll love them!
Patricia Conte/Grab a Plate
Yields Serves 2
- 1/2 cup honey
- 4 rosemary sprigs
- 2 pears, peeled, sliced in half and cored
- 3 cups water
- 1/4 cup plain honey
- 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 the 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 one week.
- To poach the pears, add them to 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.
- To assemble the parfaits, add a thin layer of ricotta to the bottom of a dessert glass or small jar. Add a layer of diced pears, then drizzle on a bit of the Rosemary-infused honey.
- Sprinkle on a layer of the granola mix. Repeat the layers once more.
- Garnish with a few diced pears and another drizzle of honey over the top.