Inspiration comes from simple things, comes from a beautiful ingredient you buy at the market, something you see in the park, something my child says in his witty, funny, cute way, from a gorgeous picture I might see online, a commercial or ad, an idea someone throws at me or from a plate or food prop I happen to stumble on in a store. The latter is just what happened with this dessert. I found an amazing store with all sorts of gorgeous plates, glasses and other cool kitchen gadgets.. And there were these beautiful, tall, dark glasses almost calling my name, waiting to be taken home.. It was love at first sight, I knew right away what dessert I was going to make to complement the beauty of these glasses. I wanted something decadent, flavorful, rich, buttery, but also something I could call comfort food. And that’s how these orange roasted pears with homemade ricotta and cinnamon streusel were born.

The first flavor that comes through when first tasting this dessert is cinnamon. But then orange kicks in and it all lingers on your palate when the ricotta and cream begins melting in your mouth. Just a drizzle of honey makes this dessert even richer and it completes this autumnal array of ingredients and flavors like nothing else ever could!



{Orange Roasted Pears with Homemade Ricotta and Cinnamon Streusel} Print Author: Olguta - Pastry Workshop Serves:: 4 servings Ingredients: Orange Roasted Pears: 4 medium size pears

2 large oranges, juiced

2 tablespoons white sugar

2 tablespoons dark brown sugar

2 cardamom pods, crushed

1 teaspoon orange zest Homemade Ricotta: 3 cups whole milk

1 cup heavy cream

1 lemon, juiced Cinnamon Streusel: 150g all-purpose flour

3 tablespoons dark brown sugar

1 teaspoon cinnamon powder

1 pinch salt

75g butter, chilled and cubed You will also need: ½ cup heavy cream, whipped

Honey to drizzle Directions: Orange Roasted Pears: Mix the orange juice, the two types of sugar, cardamom pods and orange zest in a deep dish baking pan. Carefully peel the pears and cut them in half. Remove the core and place the pears in the liquid you mixed above. Cook in the pre-heated oven at 350F - 180C for 30-35 minutes until the liquid is reduced and the pears are golden. Homemade Ricotta: Mix the milk and cream in a saucepan and place over low flame. Heat the mixture up to 85C (if you don't have a theremometer, just make sure it's hot, but not as hot as to burn your finger). Turn the heat off and add the lemon juice. Mix a few times then allow to rest for 5 minutes. Strain through a very fine sieve lined with a cheese cloth and allow to drain for about 2 hours. Cinnamon Streusel: Mix the flour, sugar, cinnamon and salt in a bowl. Add the butter and mix until grainy then spread the mixture in a baking tray lined with parchment paper. Bake for 7-10 minutes in the pre-heated oven at 350F -180C just until golden, crisp and fragrant. To finish the dessert: Take 4 tall glasses and spoon part of the cinnamon streusel in. Add a dollop of ricotta and place 2 halves of pear on top. Finish off with a dollop of whipped cream and a drizzle of honey. Serve right away. Wordpress Recipe Plugin by EasyRecipe 3.3.3077

Inspiratia vine din lucrurile simple, din ingredientele proaspete pe care le gasesc la piata, din zambetul si ideile piciului meu, din ceva ce am vazut in parc, din vreo fotografie pe care o vad online, din specificul anotimpului in care ne aflam, insa astazi totul a pornit de la un pahar! Da, de la acest pahar cu picior peste care am dat din intamplare intr-un magazin si care mi s-a parut atat de elegant si frumos incat a trebuit sa-l cumpar.

Mi-am dorit sa fac un desert decadent, dar nicidecum ciocolatos, un desert tomnatic, abundent in arome intense si ingrediente delicate, dar care sa ma duca cu gandul la un gen de comfort food. Si asa am ajuns la aceste pere coapte in sirop de portocale cu ricotta facuta in casa si streusel de scortisoara. Nu putea sa lipseasca mierea care intregeste intreg tabloul cu dulceata ei delicata.

In mod cert nu e un desert dietetic – ricotta cremoasa, frisca si mierea nu permit asta, dar e un desert care merita facut daca va doriti sa intampinati toamna cu zambetul pe buze. De fapt, daca ma gandesc bine, e desertul prin intermediul caruia incerc sa fac pace intre sufletul meu si acest nou anotimp pe care inainte sa-i descopar abundenta de fructe si legume, il uram din toti rarunchii… E toamna iar, in suflete si parcuri, dar nu o s-o las sa-mi strice buna dispozitie si cheful de munca!

Ingrediente:

Pere coapte in sirop de portocale:

4 pere coapte, dar ferme

Sucul de la 2 portocale mari

1 lingurita coaja de portocala

2 linguri zahar brun

2 linguri zahar alb

2 pastai de cardamom, usor zdrobite

Ricotta de casa:

3 cani de lapte integral

1 cana smantana pentru frisca

Sucul de la 1 lamaie

Streusel de scortisoara:

140g faina alba, cernuta

1 praf de sare

75g unt rece, taiat cuburi

3 linguri zahar brun

1 lingurita scortisoara

Veti mai avea nevoie si de: 1/2 cana smantana pentru frisca (batuta) si miere

Mod de preparare:

Pere coapte in sirop de portocale:

Combinati sucul de portocale, coaja de portocala, zaharul alb si zaharul brun si pastaile de cardamom intr-o tava putin mai adanca. Curatati cu grija perele de coaja si taiati-le in jumatate. Inlaturati cotorul si puneti jumatatile de para in siropul de portocale. Coaceti pentru 30-35 minute in cuptorul preincalzit la 180C. Lasati sa se raceasca.

Ricotta de casa:

Combinati laptele si smantana intr-un vas si puneti pe foc mic. Infierbantati la 85C (daca nu aveti termometru, incalziti pana la punctul in care e fierbinte, dar nu va arde pielea) apoi stingeti flacara si adaugati zeama de lamaie. Lasati amestecul deoparte 5 minute apoi strecurati printr-o sita fina tapetata cu o panza pentru branza. Lasati sa se scurga bine pentru 2 ore.

Streusel de scortisoara:

Combinati faina, sarea, zaharul si scortisoara intr-un bol. Adaugati untul si amestecati usor cu varfurile degetelor pana obtineti o compozitie nisipoasa. Intindeti amestecul intr-o tava tapetata cu hartie de copt si coaceti 7-10 minute pana devine auriu si aromat. Lasati deoparte sa se raceasca,

Pentru a finisa desertul: