Ingredients for 4 people:
2 pears
120 gr of Ricotta of Bufala Campana DOP
3 tablespoons of honey
1 tablespoon of cinnamon
4 nuts broken

Preparation:
Wash and dry the pears well, cut them lengthwise, then scoop the core with a spoon. On a baking sheet covered with baking paper, bake the pears at 200 ºC for about 15 min. Place the Ricotta of Bufala Campana DOP in a bowl, honey and cinnamon, then mix well to obtain a homogeneous cream. Once the pears are cooked, fill in the hollowed part with the ricotta cream, arrange the broken walnuts, a tablespoon of honey distributed along the sides and a sprinkling of cinnamon. Serving still warm will be a pleasure for the palate.