michael pollan recipe
Photo: Coral Von Zumwalt

Serves 6


  • 2 Tbsp. unsalted butter
  • 3 ripe yet firm Bosc pears, halved and cored
  • ¼ cup balsamic vinegar
  • 6 ounces ricotta cheese, at room temperature
  • 6 Tbsp. honey
  • Ground black pepper, to taste


Active time: 15 minutes
Total time: 1 hour

Preheat oven to 400°. Put butter into a 9" x 13" baking dish and bake until just melted, 2 to 3 minutes.

Swirl butter in the dish to coat the bottom completely, then arrange pears, cut sides down, in a single layer in the dish. Roast until tender, about 20 minutes. Gently turn over pears, drizzle vinegar over top, and roast until very tender, 15 to 20 minutes more.

Transfer pears to serving plates, spooning a bit of the ricotta alongside each. Spoon over some of the cooking juices, drizzle pears and ricotta with honey, sprinkle pepper to taste, and serve.

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