Pear & Ricotta Parfaits With Rosemary-Infused Honey

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   For the rosemary-infused honey:

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   The rosemary-infused honey used in this dessert is a Martha Stewart recipe. Martha Stewart notes that the honey can be stored in an airtight container with a lid for up to 1 week.

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   In a small saucepan over medium heat, bring plain honey and rosemary to a simmer, cooking for about 5 minutes. Remove the pan from the heat and let the rosemary steep in the mixture until it's cool.

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   Remove the rosemary and store the honey in an airtight container for up to 1 week.

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   For the parfaits:

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   Poach the sliced pears by putting them in a saucepan over low heat with the water, plain honey, and lemon juice. Simmer for about 15 minutes, or until they're tender. Use a spoon to flip the pears over a few times as they cook.

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   Use a slotted spoon to remove them from the water. Discard the water. When cool, dice the pears.

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   Begin by putting a thin layer of ricotta in the bottom of a dessert glass. Add a layer of diced pears, then drizzle on a bit of the rosemary-infused honey.

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   Sprinkle on a layer of granola mixed with the pepitas. Repeat the layers once more. Garnish with a few diced pears and another drizzle of honey over the top.

* Per serving · 4 servings · Values may vary.

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