honey lemon juice pears plain granola plain honey ricotta cheese roasted pepitas rosemary sprigs Rosemary-infused Honey water Desserts

Wedding Dessert Ideas: Pear and Ricotta Parfaits with Rosemary-Infused Honey

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Pear Ricotta Parfaits

Pear and Ricotta Parfaits with Rosemary-Infused Honey
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Author: Grab A Plate
Servings
2
Servings
2
Pear and Ricotta Parfaits with Rosemary-Infused Honey
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Author: Grab A Plate
Servings
2
Servings
2
Ingredients
For the Rosemary-infused Honey:
  • 1/2 cup honey
  • 4 rosemary sprigs
  • 2 pears (peeled, slicedhalf and cored)
  • 3 cups water
For the parfaits:
  • 1/4 cup plain honey (for poaching the pears)
  • 2 tablespoons lemon juice
  • 4-6 ounces ricotta cheese
  • 4 ounces plain granola
  • 2 ounces roasted pepitas (unsalted, pumpkin seeds)
  • 1/4 cup Rosemary-infused Honey
Servings:
Units:
Instructions
For the Rosemary-infused Honey:
  1. Bring honey and rosemary to a simmer in a small saucepan, cooking for about 5 minutes.
  2. Remove the pan from the heat and let the rosemary steep in the mixture until it’s cool.
  3. Remove the rosemary and store the honey in an airtight container for up to 1 week.
For the Parfaits:
  1. Poach the sliced pears by putting them in a saucepan over low heat with the water, plain honey, and lemon juice. Simmer for about 15 minutes, or until they’re tender. Use a spoon to flip the pears over a few times as they cook.
  2. Use a slotted spoon to remove them from the water. Discard the water.
  3. When cool, dice the pears.
  4. Begin by putting a thin layer of ricotta in the bottom of a dessert glass. Add a layer of diced pears, then drizzle on a bit of the Rosemary-infused honey.
  5. Sprinkle on a layer of granola mixed with the pepitas. Repeat the layers once more.
  6. Garnish with a few diced pears and another drizzle of honey over the top.
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source:  azgrabaplate.com

 

 

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