We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

Enter Here

Bartlett Pear Crisp with Goat Cheese

Try with Blanc de Blancs! Shop Now


  • 4 cups bartlett pears, peeled, cored and cut into 1/4″ cubes
  • 1/4 cup honey
  • 2 T. fresh lemon juice
  • 2 1/2 T. ground cinnamon, divided
  • 2 tsp. vanilla extract, divided
  • 1/2 cup dark brown sugar
  • 2 T. butter
  • 1 cup granola
  • 8 oz. ricotta cheese
  • 1/2 CUP Bogle Moscato or other sweet white wine

Cooking Instructions

One of the Delta’s historic crops, Bartlett pears, comes into season in late July and August. This recipe is a classic, with a twist on the finish using goat cheese ricotta. Delicious!

Serves: 4

  • Preheat oven to 375 degrees.
  • In a medium saucepan, combine the pears, honey, lemon juice, 2 T. cinnamon, 1 tsp. vanilla and moscato. Bring to a simmer over medium heat. Cover and simmer until pears are tender.
  • Using a slotted spoon, transfer fruit mixture to a medium bowl and allow to cool slightly.
  • Simmer the remaining syrup in the pan until reduced to 1/2 cup, 5 minutes or so. Set aside.
  • Meanwhile, combine granola, brown sugar and 1/2 T. cinnamon in a bowl.
  • Fill four single serve ramekins with the pear mixture. Top with 1/4 cup of the granola topping. Dot with butter. Bake for 25 minutes, or until filling bubbles at the edges.
  • In a small mixing bowl, whip the ricotta cheese, 1 tsp. vanilla and a splash of moscato.
  • Spoon 2 T. of the ricotta on top of the hot crisp. Drizzle with the reduced syrup.