Caramelized Pear Ricotta Toast
shared by Nibblore Kitchen
Golden, jammy pears sit over lemon-scented whipped ricotta, with maple-glazed walnuts adding a crisp finish. Thick slices of toasted country bread keep the center tender while supporting the juicy topping. It is an easy, café-style brunch best assembled while the pears are still warm. • Choose Bartlett, Anjou, or Comice pears that yield only slightly when pressed; very soft pears can collapse in the skillet. • Give the pears room in the pan so they caramelize instead of steaming. Cook them in two batches if your skillet is smaller than 25 cm. • Cool the glazed walnuts in a single layer so they become crisp rather than forming one sticky cluster. • Replace walnuts with pecans or hazelnuts, using the same quantity. • Use thick-cut brioche instead of sourdough for a softer, sweeter toast; watch it closely because it browns faster. • Replace maple syrup with mild honey, reducing the skillet heat slightly to prevent scorching. Store the ricotta, caramelized pears, and walnuts separately in airtight containers in the refrigerator for up to 3 days. Keep leftover toast at room temperature for 1 day. Reheat pears gently in a skillet over low heat for 3 to 4 minutes and refresh the bread in a 190°C oven for 4 to 6 minutes; assemble only just before serving. Freezing is not recommended.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 2pears, ripe but firm, cored and cut into 1 cm wedges
- 4 tbspunsalted butter, divided
- 3 tbspmaple syrup, divided
- ½ tspground cinnamon
- ⅛ tspfine sea salt, plus more to taste
- 60 gwalnuts, roughly chopped
- 250 gwhole-milk ricotta
- 1 tsplemon zest, finely grated
- 1 tsplemon juice
- 4 slicecountry-style sourdough bread, each about 2 cm thick
- ¼ tspflaky sea salt, for finishing
Instructions
- 1Heat the oven to 220°C (200°C fan). Arrange the bread on a large rimmed baking sheet and spread both sides with 2 tablespoons of the butter. Set aside while preparing the toppings.
- 2Melt 1 tablespoon of the butter in a 25 cm skillet over medium heat. Add the walnuts and cook, stirring frequently, for 2 minutes until fragrant. Stir in 1 tablespoon of the maple syrup and a small pinch of the fine sea salt. Cook for 1 to 2 minutes, stirring constantly, until the syrup clings to the nuts and bubbles thickly. Scrape the walnuts onto a parchment-lined plate, spread them apart, and let them crisp as they cool.
- 3Return the skillet to medium-high heat and melt the remaining 1 tablespoon butter. Add the pear wedges in a single layer and cook without moving them for 3 minutes. Turn the pears, sprinkle with the cinnamon and remaining fine sea salt, and cook for 2 minutes.
- 4Drizzle the remaining 2 tablespoons maple syrup over the pears. Cook for 3 to 5 minutes, gently turning once, until the pears are tender but hold their shape and the syrup has reduced to a glossy glaze. Remove the skillet from the heat.
- 5Bake the buttered bread for 5 minutes, turn each slice, and bake for another 3 to 5 minutes until deeply golden at the edges but still slightly tender in the center.
- 6While the bread toasts, place the ricotta, lemon zest, and lemon juice in a medium bowl. Whisk vigorously for 1 to 2 minutes until smooth and airy; taste and add a small pinch of salt if needed.
- 7Spread the whipped ricotta generously over the hot toast. Divide the warm pears and their skillet glaze among the slices, then scatter with the maple walnuts and flaky sea salt. Serve immediately.