Delicate, seasonal baked pears served with a velvety cream of ricotta and yogurt, drizzled with honey and sprinkled with juicy pomegranate seeds and crunchy nuts. This is a quick winter dessert — it uses fruits available in the cooler season (pears, pomegranate) and combines a creamy texture with tart notes and a caramelized crust. The dish is visually striking (shimmering pomegranate seeds, golden edges of the pears) and flavor-balanced — the sweetness of honey and brown sugar is complemented by the freshness of lemon and yogurt. Serve slightly warm as a dessert after dinner or as an elegant stop at a party. Variant 6fa0d2bc: quick version, preparation in about 35 minutes.
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Preheat the oven to 190°C (conventional) or 170°C (fan). Prepare a baking tray and line it with parchment paper or use a baking dish measuring about 20×30 cm.
Wash the pears. Cut each pear in half lengthwise. Using a teaspoon or a small knife, remove the cores, smoothing out the indentation to create a nice bowl for the cream. If the stem is in the way, cut it off.
In a small bowl, melt the butter (you can quickly do this in the microwave for 5–10 seconds or in a saucepan). Using a kitchen brush, coat the cut sides of the pear halves with the melted butter. Evenly sprinkle each half with brown sugar and a little cinnamon (about 0.5 teaspoon per half).
Place the halved pears on the prepared baking sheet cut side up. Bake in the preheated oven for 15–20 minutes depending on the size of the pears — the pears are ready when the edges start to brown and the flesh is soft, and a fork goes in smoothly, but they do not fall apart completely.
In the meantime, prepare the cream: in a medium bowl, place ricotta (250 g) and Greek yogurt (100 g). Add honey (30 g), grated lemon zest (zest from 1 lemon), and a teaspoon of lemon juice (about 5–10 g) and mix thoroughly with a spoon or a small whisk until the mixture is smooth and slightly fluffy. Taste and sweeten with another teaspoon of honey if needed.
Remove the pears from the oven and set aside for 2–3 minutes to cool slightly, but still remain warm. On each half, place a portion of cream (about 40–50 g of cream per half) using a spoon — fill the cavity and spread it aesthetically. Generously sprinkle with pomegranate seeds (about 25 g per serving) and chopped walnuts (if using). Drizzle gently with a teaspoon of honey.
Garnish with fresh mint leaves (optional) and serve immediately — the dessert tastes best slightly warm, when the caramelized crust contrasts with the cool cream.
After the meal, set the dishes aside to cool, scrape the leftover cream from the bowl into the organic waste or compost, and wash the dishes in warm soapy water. If there are any ingredients left, store the cream in a closed container in the fridge for up to 2 days, and the pears in a separate container for up to 24 hours (preferably without the cream).
Baked fruits are a method known for centuries — in winter, baking pears or apples with spices and honey was popular in European cuisine when fresh sweets were a rarity. Pomegranate as an addition is a symbol of abundance and adds a Mediterranean character to the dessert.
Serve slightly warm, on shallow plates. For a temperature contrast, you can serve alongside a scoop of vanilla ice cream or an extra tablespoon of chilled cream. Arrange the pears so that the pomegranate seeds are most visible — they create a striking color contrast.
Store the ricotta cream in an airtight container in the refrigerator for up to 48 hours. Baked pears are best stored separately from the cream — in the refrigerator for up to 24 hours. To reheat, place them in an oven preheated to 160°C for 5–7 minutes. Do not freeze the finished dessert with the cream, as the texture will change.
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