Open-Face Poached Pear and Ricotta Melt on Brioche
An elegant dessert sandwich. Impress your friends or fellow sandwich lovers with these incredibly easy (and quick) wine-poached pears. Ricotta adds creaminess and a bit of sweetness, and the brioche acts as a fluffy, buttery base. Taste your ricotta first — beat in a touch of sugar or lemon juice and zest to taste, if desired.
- 1/2 Cup red wine
- 2 Teaspoons honey
- 1 Teaspoon sugar
- 3/4 Teaspoons vanilla extract
- 1/2 Teaspoon ground cinnamon
- 1 Bosc pear, peeled, cored, cut into 1/2-inch wedges
- 1 fresh brioche bun, halved lengthwise
- 6 Tablespoons ricotta cheese
Preheat the broiler to medium heat.
Whisk together the wine, honey, sugar, vanilla and cinnamon; pour into a small saucepan. Add the pears (they should be mostly submerged). Bring to a gentle simmer over medium-low heat until pears are tender and easily pierced with a knife, about 5 minutes. Remove the pears with a slotted spoon.
Turn heat to medium-high and simmer until the wine mixture is reduced to a near-syrup, 5 to 7 minutes. Meanwhile, slice off the outer edge of the rounded sides of the brioche so they lay flat. Drizzle a little of the syrup onto each cut side. Smear 3 tablespoons ricotta onto each half, and top with poached pears. Place under broiler until ricotta is warm and melty, about 3 minutes. Drizzle remaining syrup over each brioche toast.