John Myers
Athenian Pear
The perfect athenian pear recipe with a picture and simple step-by-step instructions.
- Conference or Abbé Fétel pear
- 100 Ricotta (cream cheese) made from cow’s milk
- 1 Purslane Pesto
- 1 Ground hazelnuts
- 1 Honey (preferably from chestnut blossom)
preparation
- Peel and clean the pear and cut the flesh into small pieces.
- Add the pear pieces to the previously mixed cheese, add the remaining ingredients.
- Mix the whole thing with a wooden spoon until it is solid and creamy.
- Leave to rest in the refrigerator for half an hour, then serve cold as a side dish or dessert.
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