Pear en Papillote with Honey, Nuts and Ricotta

Instructions

• 1

  Insert the wire rack into position 7. Set the oven to Bake, Convection, 300°F, for 12 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Lightly grease and line the pizza pan with parchment paper. To prepare the honeyed nuts, place the nuts, honey and salt in a medium bowl and stir to combine. Spoon onto the prepared pizza pan.

• 3

  Once preheated, place the pan in the oven and bake for 12 minutes. When the Rotate Remind signals, stir the nuts and continue cooking. Meanwhile, continue to the next step.

• 4

  Place a rectangular piece of parchment paper approximately 10-inch x 12-inch, on top of a piece of lightly greased foil, approximately 12-inch x 21-inch. Lightly grease the parchment paper. Repeat this process to create another sheet for a second parcel.

• 5

  To make the lemon sugar, place the sugar and lemon zest in a small bowl and stir to combine.

• 6

  To prepare the pears, place the butter, honey, vanilla bean and 1 teaspoon of the lemon sugar in a medium bowl and mix well to combine. Using a melon baller, working from the base, scoop out the core from the pears, then peel.

• 7

  The nuts should be evenly golden. If not, bake them a little longer.

• 8

  Set the oven to Bake, Convection, 360°F, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 9

  Place 1 pear in the center of 1 piece of the foil and parchment. Pour half the honey mixture over the pear. Using a pastry brush, coat the pear evenly with the honey mixture. Bring the shorter sides of the parchment and foil up above the pear, then fold and crimp the edges until well sealed. Place in the roasting pan. Repeat with the remaining pear and honey mixture to make a second parcel.

• 10

  Once preheated, place the pan in the oven and bake for 45 minutes. Meanwhile, continue to the next step.

• 11

  To prepare the ricotta, place the ricotta, sugar, vanilla extract and remaining lemon sugar in a small bowl and whisk until combined and the ricotta has loosened, then set aside. Coarsely chop the honeyed nuts.

• 12

  The pears are ready when a knife or skewer inserted into the flesh slides in without resistance. If not, reseal the parcel well and bake them a little longer.

• 13

  Remove the pears from the oven. Open the parcels and brush the pears with the cooking liquid. Strain the liquid and reserve. Cut the pears in half lengthwise.

• 14

  Serve the warm pears and the lemon ricotta, scattered with the honeyed nuts and drizzled with the reserved cooking liquid.