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Baked Pears with Ricotta, Walnuts, and Old Balsamico

For 4

 

To buy condiment-grade balsamico and aceto balsamico tradizionale, see Sources and Resources, (page 260 in the book).

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

Preheat the oven to 375 degrees F. 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.

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.

 

Buy the Book!

 

from:
Cooking by Hand
by Paul Bertolli
Clarkson Potter
Hardcover, $40.00, 288 pages
ISBN: 0-609-60893-2
Recipe reprinted by permission

 

Cooking by Hand

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This page created January 2004


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