Soft pear, fragrant saffron syrup and fresh lemon come together with creamy ricotta and crunchy pistachio. An elegant dessert that simply needs time to cook gently.
This dessert is all about contrast: the pear turns soft and juicy, while the ricotta stays cool and creamy and the pistachio adds a crisp bite. Saffron gives the syrup a warm, floral fragrance; lemon zest and a little juice keep the flavour bright. The honey lightly sweetens the ricotta without overpowering the pear and spices. Serve the syrup sparingly: a thin, glossy coating is enough alongside the soft cheese.
Choose pears that are ripe but still feel firm. Conference pears work well here and are available all year; in the Netherlands, pears from the new harvest are generally available from autumn. Very soft or overripe pears can lose their shape while poaching. Peel them thinly and leave the stalks on for a neat presentation. If the pears are different sizes, check them individually for doneness: a thin knife should slide into the flesh without much resistance.
Poaching means gently cooking the pears in liquid that is just below boiling point. Large, bubbling boils can damage the fruit and make it cook less evenly. Keep the pan over low heat and, if needed, carefully turn the pears if they are not fully submerged. Letting them cool in the poaching liquid allows them to absorb more fragrance and keeps them juicy. The saffron needs a little time to release its colour and aroma; a small pinch is enough. The liquid is then reduced to a glossy sauce, but do not reduce it too much: the syrup will thicken further as it cools.
Ricotta from a tub is usually creamy enough to use straight away; stir it together with the honey, but do not beat it for so long that it becomes runny. For a slightly fresher flavour, you can also stir a little finely grated lemon zest into the ricotta. No saffron on hand? A small piece of cinnamon stick gives it a different, warmer note, although it will change the flavour profile. If you like, replace the pistachio with coarsely chopped almonds. Serve the pears cold or at room temperature with the ricotta and sauce. Cover any leftovers and store them in the refrigerator; use within three days.
Peel the pears thinly and leave the stalks on. If needed, cut a small piece off the bottom so they can stand upright.
Put the water, sugar, saffron, lemon zest and lemon juice in a pan large enough to hold the pears side by side. Heat, stirring, until the sugar has dissolved.
Stand the pears in the syrup and bring it to just below boiling point. Poach the pears over low heat for 20–30 minutes, depending on their size. Carefully turn them halfway through if they are not fully submerged; they are ready when a thin knife slides easily into the flesh.
Remove the pan from the heat and let the pears cool in the poaching liquid. Once they are no longer warm, cover them and put them in the refrigerator to chill for at least 1 hour.
Take the cooled pears out of the pan. Boil the poaching liquid uncovered for 8–12 minutes, until it has reduced to a glossy, lightly syrupy sauce. Leave to cool; the sauce will thicken as it gets cold.
Stir the ricotta and honey together and divide between four plates. Place a pear on each plate, spoon over some saffron syrup and finish with the pistachio.
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