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1
In a large saucepan, combine the sugar, Prosecco, water, vanilla bean and seeds, lemon zest, cinnamon stick half and cloves and bring to a boil.
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2
Add the pears and keep them submerged by covering them with a small lid.
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3
Reduce the heat to moderate and simmer until the pears are tender but not mushy, about 20 minutes.
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4
Using a slotted spoon, transfer the pears to a cutting board.
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5
Let cool, then thinly slice them lengthwise.
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6
Reserve the poaching liquid in the refrigerator for poaching other fruit.
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7
In a bowl, using a fork, blend the ricotta with one of the egg yolks, and the salt and pepper.
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8
In another bowl, beat the remaining egg yolk with the milk.
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9
On a well-floured work surface, roll out 1 disk of Creme Fraiche Pastry to a 13-inch round.
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10
Brush off any excess flour and transfer the round to a baking sheet lined with parchment paper.
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11
Spread half of the ricotta mixture on the pastry, leaving a 2-inch border all around.
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12
Arrange half of the pear slices over the ricotta filling in a slightly overlapping circular pattern.
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13
Fold the edges of the pastry over the pears, crimping and pressing as you go; brush the pastry rim with half of the egg wash. Repeat with the remaining pastry, ricotta, pears and egg wash.
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14
Freeze the crostatas until firm, about 1 hour.
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15
Preheat the oven to 375.
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16
Bake the crostatas on the middle and lower racks of the oven for 40 minutes, or until deeply golden.
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17
Shift the baking sheets from top to bottom and front to back halfway through baking for even browning.
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18
Let cool.
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19
Drizzle with honey, cut into wedges and serve at room temperature.
