Poached pears and plumbs with ricotta and chimichurri

Ingredients:

• 2 pears, quartered and cored
• 3-4 plums, quartered and pitted
• 200ml water
• 1 tbsp coconut sugar
• 1 cinnamon stick
• 1 vanilla bean or 1 tsp vanilla extract
• Skin from 1 lemon (peeled)
• 1 cup fresh ricotta cheese
• 2 tsp chimichurri mild
• 1 tbsp honey or agave
• 25g crushed pistachios

Instructions:

1. Prepare the Poaching Liquid:
• In a large saucepan, combine water, coconut sugar, cinnamon, vanilla and lemon peel.
• Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
• Add the pear and plumbs to the poaching liquid and simmer for about 5-7 minutes, turning occasionally until they are tender but not falling apart.
2. Cool and Serve:
• Remove the fruit with a slotted spoon and set aside to cool slightly.
• Reduce the poaching liquid by simmering it for another 5-10 minutes until it becomes syrupy.
3. Prepare the Ricotta:
• While the fruits cool, scoop the fresh ricotta into a bowl and add the chimichurri.
4. Plate the dish and finish off with a sprinkle of crushed pistachio’s and drizzle of honey or agave