Method
Prep:2hr20min  ›  Cook:15min  ›  Ready in:2hr35min 

1. Put the raisins in a small mixing bowl. Spoon over the rum and leave to soak for at least 2 hours or until the raisins are plump and have soaked up all the rum.
2. Add the ricotta and chopped stem ginger to the soaked raisins and mix well. Set aside. Preheat the grill to moderate.
3. Quarter the pears lengthways. Peel them, then scoop out the core with a teaspoon to make a cavity in each quarter. Arrange the pear quarters on their sides on the rack of the grill pan.
4. Mix together the honey, lemon juice and ginger syrup, and brush all over the pears. Grill for 4–6 minutes or until just tinged with colour. Turn and cook the other sides for 2–3 minutes.
5. Turn the pears cavity side up and brush again with the syrup mixture. Divide the ricotta and raisin mixture among the pear cavities, mounding the mixture up slightly. Make sure that the raisins aren't exposed, or they may burn during grilling.
6. Return the pears to the grill and cook for a further 3–4 minutes or until the filling is lightly browned. Leave to cool.
7. To serve, arrange the stuffed pears on serving plates. Drizzle over the remaining syrup mixture and decorate with sprigs of fresh mint.

Plus points

Raisins contain useful amounts of fibre, iron and potassium as well as natural sugar. They are also virtually fat-free. * In herbal medicine, ginger is believed to have special properties that can aid digestion, protect against infections in the respiratory and digestive systems, and also relieve flatulence.

Some more ideas

Instead of rum, soak the raisins in orange liqueur or orange juice. * Replace the raisins with other dried fruit such as finely chopped mango, apricots or pineapple. * Make pashka, a ricotta and dried fruit dessert traditionally served at the end of Lent in Russia. Put 115 g (4 oz) chopped, ready-to-eat dried fruits, such as apricots and raisins, in a bowl with the finely grated zest and juice of 1 lemon and 1 tsp pure vanilla extract. Stir, then cover and leave to soak for 1 hour. Line a 13 cm (5½ in) clean plastic flowerpot (with draining holes) with a double layer of muslin, allowing the muslin to hang over the sides of the pot. Add 450 g (1 lb) ricotta cheese, 150 ml (5 fl oz) soured cream, 30 g (1 oz) caster sugar, 40 g (1¼ oz) clear honey and 55 g (2 oz) chopped blanched almonds to the soaked fruits. Mix well, then spoon into the flowerpot. Fold over the edges of the muslin, cover with a small saucer that fits inside the flowerpot and place a weight on top. Stand the flowerpot in a bowl and chill overnight. Unfold the muslin, turn the pashka out onto a plate and remove the muslin. Serve with a cherry compote (see our recipe on this site for Little custard pots). This will serve 6–8.

Each serving provides

A, C, calcium, copper, potassium, zinc