- 4 ripe pears
- 100 g ricotta
- ground cinnamon
- 4 tsp clear honey (and a little drizzle for serving on each)
- 4 amoretti biscuits
- Preheat the oven to 190°C. Cut each pear in half, then place them cut-side up on a large baking sheet. Use a teaspoon to scoop out the cores and make a dip in the centre of each. Dollop about one heaped teaspoon of ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
- Roast the pears in the oven for 10 minutes. Meanwhile, put the biscuits into a food bag or use a rolling pin to crush them lightly. Remove the pears from the oven, then scatter the crumbs over each pear.
- Return to the oven for another 10 minutes or until the pears are soft and the biscuits are golden brown. Serve drizzled with a tiny bit of extra honey.