Italian · Dessert
Baked Pears with Wine and Cocoa-Ricotta
Pears are halved and baked under a spiced red wine syrup and dusted cocoa, then finished with a smooth whipped cottage cheese and whey cream and fresh raspberries for a fibre-rich, high-protein spin on the classic Italian poached pear.
$2
15 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
154Calories
13gProtein
1.9gFat
30.3gCarbs
13.8gSugar
6.5gFiber
195mgSodium
7mgChol
1gSat Fat
289mgPotassium
98mgCalcium
1.1mgIron
0.3mcgVitamin B12
10mgVitamin C
0gPolyol
6gAllulose
0.2gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve and core the pears, then place them cut-side up in 2 individual baking dishes.
3
Simmer the red wine with allulose and cinnamon in a small pan for 2-3 minutes until lightly syrupy, then spoon over the pears.
4
Dust the pears with cocoa powder, cover loosely with foil, and bake for 25 minutes, basting once with the pan juices.
5
Uncover and bake a further 10 minutes until the pears are tender and the wine syrup has thickened.
6
While the pears bake, blitz the cottage cheese and whey protein isolate in a blender until completely smooth.
7
Let the pears cool for 5 minutes, then top each with a spoonful of the cocoa-cottage cheese cream and scatter with fresh raspberries before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g halved and cored pear
- 2.1 oz60g reduced with spices for basting red wine
- 0.4 oz12g allulose
- 0 oz1g cinnamon ground
- 0.3 oz8g cocoa powder
- 3.2 oz90g blitzed smooth cottage cheese lowfat
- 0.5 oz15g whisked into cottage cheese whey protein isolate
- 1.4 oz40g halved raspberry
