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Cinnamon Baked Apples and Nashi Pears with Ricotta and Almond

Cinnamon Baked Apples and Nashi Pears with Ricotta and Almond
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Cinnamon Baked Apples and Nashi Pears with Ricotta and Almond

Serves: 8

Preparation: 10 minutes

Cooking: 15 minutes

 

Ingredients

4 Nashi pears, cut in half and core
4 apples, cut in half and core
1 teaspoon cinnamon
6 Tablespoons honey
4 teaspoons dark brown sugar
350g light ricotta
50g slivered almonds, toasted
50g pistachios, toasted

 

Poaching Liquid

3 cups of water
1/3 cup castor sugar
1 cinnamon stick

 

Method

Preheat oven to 200°C on grill

In a pot add poaching ingredients and fruit. Bring to a boil then turn off heat and leave to cool naturally

In a frying pan toast nuts until golden brown (keep an eye on them as they can burn quickly)

Mix ricotta, cinnamon, 2 teaspoons honey and most of the nuts (leave a few for garnish)in a bowl and refridgerate

Remove fruit from water on to a clean tea towel to dry. Place fruit cut-side up on a baking tray and sprinkle over brown sugar, drizzle honey and grill for 2 to 3 minutes or until topping has caramelised. Remove and cool for two minutes

Top fruit with ricotta mixture and place on a serving platter, sprinkle nuts and the optional crumble (see below for crumble recipe)

 

Optional: Roasted Walnut Crumble

1 handful walnuts, roughly chopped
25g butter, room temperature
1/2 cup oats
1/4 flour
2 Tablespoons soft brown sugar

 

Method

Combine crumble ingredients (less walnuts), using fingers to rub through the butter, when crumble is formed, add walnuts and mix through. Spread crumble evenly on baking paper in a roasting dish. Roast for 10 minutes or until golden brown