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Seared Pears with Almond Ricotta
Dessert. Tasty, satisfying, guilt free dessert.
Yes, there is such a thing! Crazy, right? I’m going to be honest with you here, we don’t eat dessert on a regular basis. This is because we often fill our nutritional values through the day and we usually are not very hungry of a night. But once in a while, we like to indulge. We are human after all.
While scrolling through our website, I noticed that I didn’t have many dessert recipes available to all you lovely people, so I set out to change this. And the seared pears with almond ricotta recipe was born.
This nice and ‘light’ dessert looks fancy but was relatively easy to make. It uses fairly common ingredients that are easy to access and is actually fun to make. Even better to eat.
To make this recipe, you will need 13 ingredients and 30 minutes.
We start this recipe off with some almonds and pumpkin seeds. Both of these ingredients are gifts from nature, providing us with not only texture and taste, but a good source of protein, calcium, magnesium, and dietary fiber.
Next, we add lemon juice/zest, cinnamon, apple sauce, olive oil, and pears. This offers a source of vitamin C, potassium, folate, and vitamin E. Surprisingly, pears are one of the best fruits containing the highest amount of dietary fiber as well as being known for reducing inflammation.
The seared pears with almond ricotta is the perfect dessert because it’s:
- Great for families.
- Really tasty.
- Fun to make.
- A good source of protein – 10g per serve.
- A great source of fiber – 12g per serve.
I would not recommend storing this meal once cooked. Or at least the pears. You may decide to pre-make the almond ricotta and pumpkin seeds to save you some time. If you do, place your ricotta into and airtight container and place it into the fridge for up to 24hours. The pumpkin seeds should be placed into an airtight container and stored at room temperature. You may want to heat both of these before serving with your freshly cooked pears.
And that about sums up our seared pears with almond ricotta recipe. I hope you enjoy this as much as we do. See you next time!
Liked this recipe? Why not head over and check out our Avocado Chocolate Cream with Chia Seeds or our Chocolate Blueberry Fudge Cake for more exciting dessert ideas.
Ingredients
For the pear
- 1 tablespoon olive oil
- 4 medium pear (sliced)
For the almond ricotta
- 1 cup almonds (soak)
- 1 tablespoon lemon juice
- 2 tsps lemon zest
- 2 tbsps maple syrup
- ½ tsp nutritional yeast
- ¼ tsp sea salt
- ¼ cup water
For the pumpkin seeds
- 1 tbsp maple syrup
- ½ cup pumpkin seeds (roasted)
For the topping
- ¼ cup apple sauce
- 1 tsp ground cinnamon
Directions
- First you start soaking the almonds in water before you do anything else.
- Heat up a frying pan and add the pumpkin seeds roast them on medium heat, then add the maple syrup and stir occasionally until it caramelizes and sticks together, then set aside and let it cool down.
- Use a pot of water and boil the almonds until the skin can be taken off for about 5-10 minutes.
- to make the almond ricotta add the cooked almonds and the rest of the ingredients for the almond ricotta to a bowl and use and immersion blender until you get a smooth mixture, you can also use a food processor.
- For the pears preheat a frying pan and add the oil, roast the them from all side until golden brown for about 10 minutes.
- For serving place some pears and almond ricotta on a small plate, add apple sauce and sprinkle with pumpkin seeds and cinnamon.
Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 442 | From Fat 208 | |
| % Daily Value* | ||
| Total Fat 23g | 35.5% | |
| Saturated Fat 2g | 10.6% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 151.974mg | 6.3% | |
| Total Carbohydrate 54g | 17.9% | |
| Dietry Fiber 12g | 48.9% | |
| Sugars 31g | ||
| Protein 10g | 19.9% | |
| Vitamin K2 0µg | 0% | |
|---|---|---|
| Vitamin A 0µg | ||
| Vitamin B-12 0.18µg | 3% | |
| Vitamin B-6 0.32mg | 16.2% | |
| Vitamin C 11.03mg | 18.4% | |
| Vitamin D 0IU | 0% | |
| Vitamin E 9.91mg | 33% | |
| Vitamin K1 11.62µg | 14.5% | |
| Calcium 143.02mg | 14.3% | |
|---|---|---|
| Copper 0.63mg | 31.3% | |
| Folate 35.98µg | 9% | |
| Folic Acid 0µg | ||
| Iron 2.01mg | 6.2% | |
| Magnesium 135.1mg | 33.8% | |
| Manganese 1.46mg | 73% | |
| Niacin 2.94mg | 14.7% | |
| Pantothenic acid 0.32mg | 3.2% | |
| Phosphorus 206.28mg | 20.6% | |
| Potassium 605.36mg | 17.3% | |
| Riboflavin, 0.88mg | 51.5% | |
| Selenium 1.63µg | 2.3% | |
| Sodium 151.97mg | 6.3% | |
| Thiamin, 0.34mg | 22.5% | |
| Zinc 2.49mg | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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