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    Vanilla-Poached Figs and Pears with Raspberry Ricotta

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    Vanilla-Poached Figs and Pears with Raspberry Ricotta

    Pears are always lovely when teamed with figs; they add a grainy, dense texture. You;ll need to make the fig compote the day before, as its flavour and consistency improve when it's allowed to sit for at least 12 hours. This recipe makes about 600g, which is plenty for ten to 12 people, but it’ll keep in the fridge for ten days, so you may as well make a decent-sized batch.

    • Preparation time: Prepare 20 mins, plus overnight marinating
    • Cooking time: 35 minutes
    • Total time: 55 minutes, plus overnight marinating 55 minutes

    Serves: 4


    • 3 Firm, ripe pears, peeled, cored and halved lengthways
    • 1 Lemon, juice and 1 tsp zest
    • 250g Ricotta
    • 4 tbsp Raspberry jam
    • 4 tbsp Toasted pistachios, chopped
    • Fig Compote
    • 250g Dried figs
    • 50g Unrefined sugar
    • 100ml Clear honey
    • ½ Vanilla pod, split lengthways
    • 1 Cinnamon stick
    • 6 Cloves
    • 2 Star anise


    1. Cut the stems from the figs, then split them in half. Put the sugar, honey, vanilla pod and spices in a saucepan and add about 300ml water, then bring to a boil. (If the figs are moist you’ll need less water than if they’re quite firm.) Simmer for 5 minutes, add the figs and poach gently for 12 minutes until soft. Leave to cool in the liquid; cover and store in the fridge for up to 10 days.
    2. Cut each pear half lengthways into 4 pieces and place in a wide pan with a tight-fitting lid. Add the lemon juice and zest to the pears with 200ml water. Bring to the boil, then put the lid on and simmer for 10 minutes. Add half the fig compote and continue to simmer for about 5 minutes until you can just insert a sharp knife into the pears. Turn off the heat and leave to rest for a few minutes.
    3. While the pears are poaching, mix the Ricotta with the raspberry jam and bring to room temperature. To serve, divide the pear-and-fig mixture between 4 bowls, spoon over the Ricotta mix, then sprinkle with the pistachios.

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    Drinks recommendation

    A floral, zesty coffee from Ethiopia has the energy and intensity to lift this unctuous compote.


    Average user rating

    5 stars