Tuesday Tastings :: Roasted Pears with Ricotta

By Camille Styles
Moroccan Roasted Pears with Ricotta Recipe | Camille Styles

Moroccan Roasted Pears with Ricotta Recipe | Camille Styles

As summer approaches, I’m more and more into the idea of serving desserts that require little-to-no cooking and just a tiny bit of assembly. Especially after preparing all the other components of a dinner party, dessert should be easy and quick… and luckily, some of the most delicious sweets also happen to be the simplest. A few of my favorites? Sorbet and macerated berries…squares of really good dark chocolate with fresh clementines…grilled (store bought) poundcake and peaches…espresso poured over vanilla gelato (affogato!And roasted pears. They’re such a great addition to a cheese board or served over vanilla bean ice cream or on their own with a little caramel sauce. For our Moroccan-themed date night a couple weeks ago, I wanted to incorporate some of Morocco’s signature flavors like honey, orange and  pine nuts, and then add a unique twist with a lightly-sweet ricotta cream. Keep reading for the recipe, and a few more lovely images by Kate LeSueur
Moroccan Tea Recipe | Camille Styles

Serve with steaming cups of traditional Moroccan mint tea, or add a floral note with dried rosebuds like I did.
Moroccan Roasted Pears with Ricotta Recipe | Camille Styles

Roasted Pears with Ricotta Cream & Pine Nuts

*serves 4


  • 2 or 3 firm but ripe pears
  • 2 teaspoons extra-virgin olive oil
  • 1 cup fresh ricotta (or store-bought whole milk ricotta)
  • zest and juice of 1 orange
  • 1/4 cup honey, divided
  • kosher salt
  • 1/4 cup pine nuts
  • crackers, lightly sweet cookies or flatbread for serving… I love these cinnamon tortas!


  1. Preheat the oven to 400 degrees. Quarter the pears, and remove the core, leaving the stem still attached if possible.
  2. In a bowl, toss the quartered pears with olive oil and a sprinkle of salt. Arrange on a parchment-lined baking sheet and roast until just tender, but still with a little bite.
  3. Meanwhile, toast pine nuts in a dry skillet over medium heat. When they start to turn golden, remove and let cool.
  4. In a blender, combine ricotta, orange juice, zest and 2 tablespoons honey. Blend on medium until smooth and frothy.
  5. In each of four bowls, place a couple pieces of crackers or tortas, then arrange 2 pear quarters on top. Divide ricotta cream evenly over pears in each bowl, then sprinkle pine nuts and drizzle remainder of honey over top.

*photos by Kate LeSueur

Comments (10)

  1. Quinn Cooper says:

    So delicious looking. Have to try the recipe this summer!
    Thanks for sharing.
    xo Quinn

    Quinn Cooper Style

  2. kelsey says:

    yum! will need to give this a try
    kw, ladies in navy

  3. Tara says:

    This recipe looks amazing; I’ll have to give it a try! I was wondering if you could tell me where the tablecloth is from? It would be a perfect compliment to the dishes I have.

  4. Classiq says:

    I completely agree, Camille: the most delicious desserts are the simplest ones. This looks amazing.

  5. FripperyVintage says:

    Beautiful photos. Everything looks delicious!

  6. Sarah | Sarah The Architect says:

    Yum! I love simple fruity desserts like this. Can’t wait to try it!!

  7. Jenna says:

    This looks amazing. The cinnamon tortas look fantastic – like crispy sopapillas.

  8. Krissy says:

    mmm i love roasting (and poaching!) fruits in the summer. looks so good.

  9. Jorgen says:

    Would be nice if people tried it and then gave a review instead of just saying looks nice and will try.

    1. Camille Styles says:

      I would love to hear reader feedback and experiences with the recipes, too… would probably give me some ideas for interesting ways to tweak my versions, too!

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