The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.

1 (15-oz) container whole-milk ricotta
5 tablespoons mild honey
1/2 teaspoon chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
3 firm-ripe Anjou or Bosc pears, peeled if desired
1/3 cup pine nuts, lightly toasted
Garnish: fresh thyme sprigs

Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt.
Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon.
Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices
and gently press against a work surface to create a fan shape.

Divide cheese mixture among plates and top with a pear half. Drizzle remaining
3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining
tablespoon each of basil and mint.

Makes 6 dessert servings.