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Baked Pears with Ricotta, Walnuts, and Old Balsamico

(recipe, Paul Bertolli)

Ingredients

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

Steps

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.