1/4 cup ricotta cheese
1/4 cup dolcetatte cheese
1 tbsp. honey
1/2 celery stick, finely sliced
8 green olives pitted and roughly chopped
4 dates, stoned and cut into thin strips
Pinch of paprika
4 ripe pears
2/3 cup apple juice.
Preheat oven to 400. Place the ricotta in a bowl and crumble in the dolcelatte. Add the rest of the ingredients except for the pears and apple juice and mix well.
Halve the pears lengthwise and use a melon baller or spoon to remove the cores. Place in an ovenproof dish
and divide the filling equally between them, filling the core crevasses. Pour in the apple juice and cover the dish with foil. Bake for 20 minutes or until the pears are tender.
Remove the foil and place the dish under a hot grill for 3 minutes to brown the top lightly. Serve immediately.