Baked pear with cocoa ricotta

Ingredients

For 1 serving

• Pear1
• Part-skim ricotta60 g
• Unsweetened cocoa powder1 teaspoon
• Honey1 teaspoon

Contains: lactose,

In season: August – December

Method

1. Heat a conventional oven to 190 °C and line a small baking tray with baking paper.
2. Meanwhile wash the pear, cut it in half lengthways and remove the core with a melon baller or teaspoon, leaving a hollow.
3. Lay the halves on the tray cut side up and bake for about 20 minutes, until soft when pierced with a fork and lightly golden at the edges.
4. Meanwhile stir the ricotta with the sifted cocoa and the honey until smooth and evenly coloured.
5. Fill the pear halves while still hot with the cocoa cream and serve at once.