Name: Baked Ricotta with Balsamic-Roasted Pears
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 Packham's Triumph pears, sliced into 8 pieces; 1 tablespoon each olive oil and white balsamic vinegar; 1 tablespoon caster sugar; Sea salt and cracked black pepper; 400g ricotta; 1/2 cup (40g) finely grated parmesan; 1 tablespoon each finely chopped oregano and lemon zest; 1 egg, lightly beaten; 12 sage leaves, shallow fried until crisp; 2 red witlof, halved and leaves separated

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Preheat oven to 200°C
Place the pear, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine
Roast for 15-20 minutes or until golden. Set aside
Place the ricotta, parmesan, oregano, lemon, egg, salt and pepper in a bowl and stir well to combine
Spoon into 4 x 1/2 cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set
Allow to cool for 5 minutes before turning out
Arrange the ricotta with the pears, witlof and crispy sage leaves and drizzle with extra olive oil to serve

Preheat oven to 200°C
Place the pear, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine
Roast for 15-20 minutes or until golden. Set aside
Place the ricotta, parmesan, oregano, lemon, egg, salt and pepper in a bowl and stir well to combine
Spoon into 4 x 1/2 cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set
Allow to cool for 5 minutes before turning out
Arrange the ricotta with the pears, witlof and crispy sage leaves and drizzle with extra olive oil to serve

Preheat oven to 200°C
Place the pear, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine
Roast for 15-20 minutes or until golden. Set aside
Place the ricotta, parmesan, oregano, lemon, egg, salt and pepper in a bowl and stir well to combine
Spoon into 4 x 1/2 cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set
Allow to cool for 5 minutes before turning out
Arrange the ricotta with the pears, witlof and crispy sage leaves and drizzle with extra olive oil to serve