Baked Pears With Cranberries, Apricots and Ricotta – a delicious recipe with cranberries, dried apricot, condensed milk, water, brandy, ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and halve pears lengthwise.
2
Scoop out core using a melon baller.
3
Place pears face up in 8x8-inch glass baking dish.
4
Sprinkle cranberries and apricots over and around pears.
5
Stir sweetened condensed milk, water and imitation brandy extract together until smooth; pour over and around pears.
6
Set dish in a 9x13 inch ovenproof pan; set on oven rack.
7
Carefully pour boiling water into outer pan to 1/2-inch depth.
8
Bake in 350F oven for 40 minutes or until pears are tender, occasionally spooning sauce over pears.
9
Meanwhile, stir ricotta and lemon zest together.
10
Slowly and carefully remove pan from oven; remove pear halves and place on a serving plate.
11
Spoon ricotta mixture into each scooped out pear half.
12
Drizzle sauce and dried fruit over pears.
13
Serve immediately.
85
kcal
Calories
6
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 pears, ⅓ cup dried sweetened cranberries, ⅓ cup dried apricot, finely chopped, 1 (300 ml) caneagle brand sweetened condensed milk (low-fat), and more.
Yes, Baked Pears With Cranberries, Apricots and Ricotta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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