Poached Pear with Maple Syrup and Tofu Ricotta


  • 4 ripe pears
  • 3 Tbsp maple syrup
  • 2 C apple juice

Tofu Ricotta:

  • 2 Tbsp maple syrup
  • ½ tub tofu cream cheese
  • ½ Tbsp lemon zest


Poached Pear with Maple Syrup and Tofu Ricotta:

  1. Peel the pears and soak in water with lemon juice. Leave the stem intact. Peel the discolored portion from the pears.
  2. Place peeled pears into a saucepan with apple juice, add the maple syrup. Bring to a boil.
  3. Once the juice starts to boil, lay the pears on their sides and cook for 15 minutes. Remove from the heat.
  4. Remove the pears and cut the pear in half from the thicker base to the stem. (not completely through)
  5. Return the juice and maple syrup mixture to the heat and simmer until reduced to a syrup—stirring frequently.

For the Ricotta:

  1. Add lemon zest to the cream cheese, add the 2 tablespoons maple syrup and mix well.
  2. Place the pear on a plate, drizzle with the sweetened juice mixture and add a dollop of the ricotta mixture.
Browse Cook(s): Chef Javier Renteria
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.