Ingredients
- 400g buerre bosc pears, peeled, trimmed and cored
- 5 cardamom pods
- 1 cinnamon quill (approximately 10cms long)
- 8 whole cloves
- 120g yellow box honey (approximately 3 Tbsp)
- 500g low fat ricotta
- Pinch of saffron threads
- 2 cups water
- ½ cup dry white wine
Description
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