Maple Ricotta Balls with Glazed Balsamic Pears

Serves 4

You'll need...

2 lb Cantaré Ricotta Fresca
¼ cup of maple syrup
¼ teaspoon of ground cinnamon
2 tablespoons of superfine confectioner sugar
6½ oz of unsalted almonds, toasted & chopped
5 oz of unsalted butter
½ cup of brown sugar
¼ cup of balsamic vinegar
3 small pears, sliced lengthways
Zest from ½ orange
¼ fresh vanilla pod, optional

Here's how...

Mix Cantaré Ricotta Fresca and maple syrup well. Refrigerate for an hour.
Mix confectioner sugar and cinnamon in a shallow bowl.
Form one tablespoon of mixture into a ball with clean, wet hands and roll in cinnamon mixture. Place chopped almonds in a shallow bowl and lightly roll ricotta balls in chopped almonds until coated.
Heat the butter in a large frying pan and add sugar over low heat until dissolved. Add optional vanilla pod.
Stir in the balsamic vinegar and bring to a boil.
Add the pears and simmer until brown and slightly soft.
Arrange on serving plates and top with ricotta balls.