4 small pears without skin
100 g of gorgonzola cheese
4 tablespoons (2 1/2 teaspoons) of Catupiry-type cream cheese
400 g of ricotta cheese, well drained
4 tablespoons (2 1/2 teaspoons) of honey
Raspings from 1 lime
1/2 cup (8 ounces) of vodka (optional)
4 nuts for garnish
Salt and black pepper to taste
4 small pears without skin
100 g of gorgonzola cheese
4 tablespoons (2 1/2 teaspoons) of Catupiry-type cream cheese
400 g of ricotta cheese, well drained
4 tablespoons (2 1/2 teaspoons) of honey
Raspings from 1 lime
1/2 cup (8 ounces) of vodka (optional)
4 nuts for garnish
Salt and black pepper to taste
Season the ricotta with salt and black pepper
Mix well and set aside
Put the pears in a saucepan
Cover with water and add the honey, lime raspings, and vodka (if using)
Bring to a boil, reduce heat, and simmer for 5 minutes
Drain and let cool
Line 4 cups (2 1/2 pints) with plastic wrap, about 10 cm high
Place a gorgonzola cheese slice in the bottom of each cup and press down gently
Cover with a layer of cream cheese and make a border around the sides with ricotta cream
Place a pear in the center of each cup and cover with the remaining ricotta mixture
Refrigerate for about 4 hours.
