These pears, with their scrumptious creamy topping, make a sublime dish when served with a
simple salad.
Preheat the oven to 200C / 400F.
50 g/2 oz//4cup ricotta cheese
50 g/2 oz/ ? cup doicelatte cheese
15 m/ 1 tbsp honey
? celery stick, finely sliced
8 green olives, pitted and roughly chopped
4 dates, stoned and cut into thin strips
pinch of paprika
4 ripe pears
750 mil/4pint/3cup apple juice
Serves 4
Place the ricotta in a bowl and crumble in the dolcelatte. Add the rest of the ingredients except for the pears and apple juice and mix well.
Halve the pears lengthways and use a melon baller to remove the cores. Place in an ovenproof dish and divide the filling equally between them.
Pour in the apple juice and cover the dish with foil. Bake for 20 minutes or until the pears are tender.
Remove the foil and place the dish under a hot grill for 3 minutes. Serve immediately.

Choose ripe pears in season such as Conference, William or Cornice.