Baked ricotta is delicious and so easy to make. Here, the creamy baked texture with honey and fennel is sublime and the soft poached pears add a subtle, sweet flavour.
PEARS AND HONEY WITH A RICOTTA BAKE RECIPEServes 4
1 tsp fennel seeds300g ricotta2 tsp runny honey1 Tbsp lemon zest1 egg1 pear, skin on, poached2 Tbsp comb or runny honeyMint leaves, to garnish
1. Preheat oven to 170C. Lightly grease a small ovenproof dish.
2. In a small frying pan toast the fennel seeds for 2 to 3 minutes until fragrant. Place into a mortar and pestle, grinding to a powder. Place into a bowl. Add the ricotta, honey, zest and egg, stirring together well. Pour into the baking dish and place into the oven for 25 minutes until almost set but just a little wobbly.
3. Serve warm or at room temperature with sliced poached pear and honey.
