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Baked Pears with Ricotta, Walnuts, and Old Balsamico

(recipe, Paul Bertolli)


  1. 4 very ripe Bosc or Winter Nellis pears
  2. Unsalted butter
  3. ½ cup very fresh ricotta (preferably sheep's milk)
  4. ¼ cup toasted walnuts, chopped
  5. Balsamico extra vecchio, for drizzling


  1. Preheat the oven to 375 degrees.
  2. Peel and core the pears and arrange them cored side up in a buttered baking dish. Bake the pears for 15 to 20 minutes, or until tender to the tip of a sharp knife.
  3. Serve the pears while still blood warm with a dollop of fresh ricotta and a scattering of walnuts. Spoon any juices remaining in the baking dish over and around the pears. Drizzle balsamico extra vecchio over each portion at the table.