Prosecco Poached Pears with Vanilla Ricotta

Ingredients

• 355 ml (1½ cups)Prosecco or dry white wine
• 240 ml (1 cup)water
• 200 g (1 cup)sugar
• 2 strips, 7.5 cm (3 inches) long eachlemon zest
• 30 ml (2 tablespoons)fresh lemon juice
• 4pears, not quite ripe, peeled
• 227 g (8 ounces)whole milk ricotta
• 25 g (2 tablespoons)sugar
• 1vanilla bean, split lengthwise
• As neededbiscotti or shortbread biscuits

Instructions

1. 1

   Mix the poaching liquid

   In a saucepan just wide enough to hold the pears, whisk together the Prosecco, water and sugar over a medium heat until the sugar dissolves. Add the lemon zest, lemon juice and peeled pears.

2. 2

   Poach the pears

   Bring the liquid to the boil, then lower the heat to a simmer. Cook for 30–40 minutes, gently turning the pears a few times, until a paring knife meets no resistance.

3. 3

   Cool in syrup

   Let the pears cool to room temperature in the syrup. They can be covered and refrigerated for up to 3 days before serving.

4. 4

   Make vanilla ricotta

   Beat the ricotta and sugar in a bowl until smooth and lighter in texture. Scrape the seeds from the vanilla bean into the ricotta and stir to combine.

5. 5

   Plate and serve

   Set the pears in shallow bowls and spoon a little syrup over them. Add a generous spoonful of ricotta beside each pear, then break the biscotti or shortbread into large pieces and place them at the side.

What are Prosecco-poached pears?

Poached pears are fruit gently cooked in a flavoured liquid until tender, then served with some of that liquid as a sauce. Wine-poached fruit is a familiar style of European dessert, and this version uses Prosecco, lemon and vanilla for a bright, aromatic finish.

The barely ripe pears hold their shape during the long simmer, while whipped ricotta brings a cool, creamy contrast. Biscotti or shortbread add a crisp element to the soft fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 478 calories, 8g protein, 102g carbs, 9g fat.

The pears and added sugars provide most of the carbohydrates, while the ricotta contributes protein and much of the fat. Serve one pear with a measured spoonful of ricotta and syrup, and add fresh fruit alongside if you would like a more varied plate.

Choosing the pears and wine

Firm pears: choose fruit that is not quite ripe, as specified in the recipe. Very ripe pears can become fragile and lose their shape as they cook.

Wine: Prosecco gives the syrup a festive character, while dry white wine is a straightforward alternative. Either way, the lemon zest and juice keep the sweetness from feeling one-note.

Keep the pears submerged

Pan size: use a saucepan just wide enough to hold the pears, as the recipe directs. This helps the fruit sit in the poaching liquid rather than being spread across a broad, shallow pan.

Gentle turning: rotate the pears carefully a few times during cooking so they poach more evenly. Keep the liquid at a simmer after bringing it to the boil.

Check for tenderness

Knife test: pierce a pear with a paring knife; it is ready when the knife meets no resistance. Start checking as the 30-minute mark approaches, since the recipe gives a 30–40-minute cooking window.

Handle gently: use care when turning the fruit and lifting it from the syrup. Tender pears can bruise or break if pressed or prodded repeatedly.

Cool before serving

In the syrup: leave the pears to cool to room temperature in their poaching liquid. This makes the dessert convenient to prepare ahead, and the recipe allows up to 3 days of covered refrigeration.

Ricotta: beat it with the sugar until smooth and lighter, then mix in the vanilla seeds. Prepare it near serving time for a fresh, creamy accompaniment.

Serving the dessert

In shallow bowls: spoon a little syrup over each pear and place a generous spoonful of vanilla ricotta alongside. The syrup adds flavour without needing to cover the fruit.

For contrast: break the biscuits into large pieces and serve them at the edge of the bowl. Their crisp texture works well against the tender pears and soft ricotta.

Recipe notes & tips

• Use pears that are firm but not completely unripe.
• Choose a pan that holds the pears snugly without crowding them.
• Keep the poaching liquid at a gentle simmer rather than a rolling boil.
• Turn the pears carefully a few times so they cook more evenly.
• Cool the pears in their syrup to keep the serving simple and well flavoured.
• Scrape the vanilla seeds into the ricotta and stir them through thoroughly.

Variations

• Use dry white wine: swap it for the Prosecco for a less sparkling wine option.
• Change the biscuit: serve with biscotti or shortbread, as preferred.
• Add citrus: use the lemon zest and juice as written for a fresh edge to the syrup.
• Serve chilled: refrigerate the pears in their syrup and serve them cool.
• Keep the garnish separate: offer the ricotta and broken biscuits alongside for diners to portion themselves.

Common mistakes to avoid

• Using very ripe pears: they may become too soft; choose pears that are not quite ripe.
• Boiling too vigorously: the pears can be knocked about; reduce the heat to a simmer after boiling.
• Choosing a pan that is too wide: the pears may not sit well in the liquid; use one just wide enough to hold them.
• Skipping the knife test: timing can vary; cook until a paring knife meets no resistance.
• Turning the pears roughly: tender fruit can break; rotate them gently during cooking.
• Serving before cooling: the method calls for room-temperature pears; let them cool in the syrup first.

How to store

Cover the pears and refrigerate them in their syrup for up to 3 days. Keep the ricotta and biscuits separate until serving; serve the pears chilled or let them come to room temperature, as preferred.

Frequently asked questions