Apple Pear Ricotta Recipes

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

Steps:

• Chop the apple and pear into bite-sized chunks and transfer them into a medium to large size frying pan (note that the pan needs to be fairly deep). Sprinkle cinnamon overtop until all of the chunks are well-dusted.
• Add the water to the frying pan a half cup at a time - you may need more or less water depending on the size of your pan. You just need enough to evenly cover the bottom of the pan.
• Turn heat to high and let the water come to a boil, stirring often. Let the water evaporate until it reaches a syrupy consistency. Turn off heat.
• Split the ricotta between 2 bowls and add 1 tsp of vanilla extract to each portion. Divide the fruit and syrup between the two bowls, and add sweetener to taste.
• Stir and enjoy!