Pear & Ricotta Parfaits With Rosemary-Infused Honey
- 1/2 cups Plain Honey (for The Rosemary-infusion)
- 4 whole Rosemary Sprigs
- 2 whole Firm Pears
- 3 cups Water
- 1/4 cups Plain Honey (for Poaching The Pears)
- 2 Tablespoons Lemon Juice
- 6 ounces, weight Ricotta Cheese
- 4 ounces, fluid Plain Granola
- 2 ounces, fluid Roasted, Unsalted Pepitas (or Pumpkin Seeds)
- For the rosemary-infused honey:
- The rosemary-infused honey used in this dessert is a Martha Stewart recipe. Martha Stewart notes that the honey can be stored in an airtight container with a lid for up to 1 week.
- In a small saucepan over medium heat, bring plain honey and rosemary to a simmer, cooking for about 5 minutes. Remove the pan from the heat and let the rosemary steep in the mixture until it's cool.
- Remove the rosemary and store the honey in an airtight container for up to 1 week.
- For the parfaits:
- Poach the sliced pears by putting them in a saucepan over low heat with the water, plain honey, and lemon juice. Simmer for about 15 minutes, or until they're tender. Use a spoon to flip the pears over a few times as they cook.
- Use a slotted spoon to remove them from the water. Discard the water. When cool, dice the pears.
- Begin by putting a thin layer of ricotta in the bottom of a dessert glass. Add a layer of diced pears, then drizzle on a bit of the rosemary-infused honey.
- Sprinkle on a layer of granola mixed with the pepitas. Repeat the layers once more. Garnish with a few diced pears and another drizzle of honey over the top.
honey, rosemary, water, ubc, lemon juice, ricotta cheese, granola
Taken from tastykitchen.com/recipes/desserts/pear-ricotta-parfaits-with-rosemary-infused-honey/ (may not work)