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4 ripe pears
100 g ricotta
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.