DIFFICULTY 3/5
TIME 45 MIN.
- 4 Girasoli of Ricotta
- 5 Williams pears
- 150 gr sugar
- powder canella
- oil to fry
- pine nuts
- peel and juice of 1/2 lemon
- bitter cocoa
Peel the pear and cut them into cubes, put them in a casserole of lemon, the sugar and the canella. Cook at sweet fire for 30 minutes and mix often. Fry the Girasoli one by one for 1 minute, taking care to support them in a paper towel to eliminate the oil in excess. Plating one by one the Girasoli with the warm compote, garnish the pine nuts and the bitter cocoa.