The flavours in this dessert recipe are so unusual – sweet Honey Pears, tangy Sweet Piquante peppers, ricotta cheese and pistachios.
300ml dry white wine
175g caster sugar
1 vanilla pod split lengthways OR 1 teaspon vanilla extract
2 strips of orange peel
4 firm pears, peeled (cored if required)
200g low fat ricotta cheese, drained
100g Mild Peppadew Sweet Piquante Peppers, finely chopped
6 tablespoons honey
75g shelled pistachio nuts, coarsely chopped
Mix the wine, sugar, vanilla pod, orange peel and water in a heavy-based saucepan and stir over medium high until sugar dissolves. Bring to the boil and continue boiling for 5 minutes. Add the pears and bring to the boil, reduce heat and simmer covered for 10 minutes or until pears are soft.
Remove from heat and allow pears to cool in the liquid. Remove pears from liquid with a slotted spoon and set aside, reserving the liquid.
Process the ricotta cheese and Sweet Piquante Peppers with 2 tablespoons of the poaching liquid in a food processor until smooth.
Spoon the ricotta mixture into 4 bowls, top with the pears and drizzle with honey. Serve immediately sprinkled with pistachio nuts.
Recipe courtesy of Peppadew International.