Ingredients 

3 apples, cut in half and core removed
3 pears, cut in half and core removed
250g ricotta
1 teaspoon cinnamon
6 tablespoons honey
4 teaspoons brown sugar or coconut sugar
50g pistachio nuts (optional)
50g walnuts, roughly chopped
Fresh mint

Poaching liquid

4 cups water
¼ cup brown sugar or coconut sugar

Method:    

Preheat the oven to 180°C on grill

In a large pot, add the poaching ingredients with the apples and pears. Bring to a boil and then remove from the heat

In a fry pan over low heat toast the nuts. Fry for 5 minutes or until the nuts turn golden. Remove from the heat

In a bowl combine the ricotta, cinnamon and honey

Remove the apples and pears from the water and place onto a lined oven tray. Sprinkle with sugar and grill for 5 minutes or until they turn slightly golden

Place the apples and pears into serving bowls and top with ricotta and the toasted nuts. Top with fresh mint, and drizzle with extra honey and cinnamon