Baked Pears With Almonds, Honey And Ricotta Recipe

Baked Pears With Almonds, Honey And Ricotta Recipe: With toasted nuts, honey, and just a touch of ricotta, baked pears that smell like cinnamon, nutmeg, and clove are made more fancy. It’s very simple to make this baked pear recipe, which can be eaten for breakfast or dessert.

On a teal plate, there is a big scoop of ricotta cheese, a baked pear with the cut side facing up, and roasted nuts on top of the pear. Adding a drop of honey is the last step.

When it’s cool outside in the fall, nothing smells better than cinnamon coming from the oven. Something about it makes me feel warm and welcome. The smell of cinnamon, nutmeg, and clove from these baked pears fills my whole house. My teen and tween come from different parts of the house to the warmth of my kitchen this way.

I only use ¼ cup of brown sugar for 6 pears in this recipe, and it’s sweet enough. The pears’ own juices do the rest, and a drop of honey at the end makes it look nice. I put a piece of ricotta on top of each baked pear half and then add roasted almonds on top of that.

With this recipe, you can make a dessert (or breakfast) that tastes like fall in every bite and will keep you warm all winter. It is simple to make and looks lovely when it’s done. You can eat it during the week, as a holiday treat, or as the last dish at a dinner with friends on Saturday.

Baked Pears With Almonds, Honey And Ricotta Recipe 



For The Baked Pears

  • 6 medium Bosc pears
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  •  teaspoon ground nutmeg
  • Juice from half a lemon
  • 1 teaspoon almond extract

For The Candied Nuts (Optional)

  • 2 teaspoons honey
  • 1 ¼ teaspoon olive oil
  • ½ teaspoon Kosher salt
  • ½ cup slivered almonds

To Serve

  • Whole milk ricotta cheese
  • Honey


  • Warm up the oven:Warm your oven up to 350°F.
  • Get the pears ready:First, cut the pears in half. Then, use a spoon to remove the tough core and seeds from the middle.
  • To make the sauce, put brown sugar, cinnamon, cardamom, cloves, nutmeg, the juice of half a lemon, and almond extract in a 9×13 baking dish. Use a stir to mix. A thin layer should form on the bottom of the baking dish. Do your best to push it along the bottom off the dish.


  • To bake the pears, put the cut sides of the pears into the cup of brown sugar. Place the pear in the oven and cover it with aluminum foil. Bake for 30 minutes, or until a knife easily goes through the pear.
  • Place the nuts in a small pan over medium-low heat and add the honey, olive oil, and salt. Let them cook while the pears are baking. After moving the pan around a few times, add the nuts. With a plastic spatula, move the almonds around and coat them. Let them cook for 6 to 8 minutes, stirring every now and then, until they smell good and are a deep golden brown color. Watch them closely, because they can quickly go from toasted to burned. Move to a plate lined with parchment paper and let cool.
  • To serve, put some ricotta into a small bowl and spread it out a bit. Put one or two pear halves on a plate with the cut side facing up. Pour some of the sauce from the baking dish over the pears. Top with the roasted almonds and drizzle with honey.



  • The baking dish was just the right size for the six medium-sized Bosc pears I used in this recipe. It’s kind of like Tetris, but you need to make sure that the cut side of each pear is on top of the sugar and spice mix. If you need to, use two baking dishes.
  • Even though this recipe is already pretty easy, you can make it even easier by leaving out the nuts.


  • I used ricotta cheese because it’s not too sweet and has some fat and protein to balance out the sugars. But you could also use whipped cream, ice cream, or honey to sweeten Greek yogurt.


  • Calories: 103.3kcal
  • Carbohydrates: 20.2g
  • Protein: 1.3g
  • Fat: 2.8g
  • Saturated Fat: 0.3g
  • Polyunsaturated Fat: 0.7g
  • Monounsaturated Fat: 1.8g
    Trans Fat: 0.001g
  • Sodium: 99.3mg
  • Potassium: 145.6mg
  • Fiber: 3.5g
  • Sugar: 14.3g
  • Vitamin A: 22.9IU
  • Vitamin C: 3.9mg
  • Calcium: 26.4mg
  • Iron: 0.4mg

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