Baked Pears Stuffed with Ginger and Chocolate Ricotta

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is a real autumnal dessert and a favourite of mine on a Sunday afternoon after a roast. I like to eat it with lightly whipped cream, flavoured with a little nutmeg and icing sugar.


  • 6 medium-large cooking pears
  • 150 g (5 oz) fresh ricotta


Preheat oven to 180°C/350°F/Gas Mark 4. Cut the bottom off each pear, just so that they will stand upright. Peel them if desired. Using a melon bailer or apple corer, remove the core and seeds, leaving a space about the size of a large walnut.

Press ricotta through a sieve and