Pear Stacks / Food Loves Writing

Bosc Pears / Food Loves Writing

Preparing Pear Stacks / Food Loves Writing

Preparing Pear Stacks / Food Loves Writing

Pear Stacks / Food Loves Writing

There’s only one thing I want in 2014, and it’s summed up in that song lyric above. May my hands be breaking bread with more friends on their knees, may I be the sort of person who default-drops to her knees, may I lean ever harder and surer on the One who’s always loved me. May I make six-course New Year’s Day lunches with my husband and his brother, which start with pear stacks like these, and see them—even those sweet, refreshing small plates—from the broader, larger view of being part of a broader, larger story, one that I am not the author of. May I rejoice in the beauty of a pretty plate because it points to a greater Beauty I was made to see, may I rejoice in the work of planning because I am loved by a Greater Planner who’s never weary, may I run to Him and cling to Him and not waste another moment thinking anything, ever, could even hope to fill me more.

Ricotta Pear Stacks


Serving Size: 3

Sometime last winter or spring, I read Edith Schaeffer's Hidden Art, a book that impressed upon me many ideas, but none more notable than the concept that there is value in pursuing beauty, even beauty in a pear plate. I think about that with a recipe like this one because it's pure assembly, no cooking or baking required, and even the assembly is aimed at presentation rather than purpose. The pears would taste the same, sliced, and topped with sweetened ricotta, but the stacking makes them special. People are always talking, around the holidays, about making things special and doing things special, but I rather like the idea of special on a random day in January, just you and your husband and his brother. It's a simple, humble act of love to take 10 minutes to assemble pear stacks, but it is an act of love, no doubt about that, and so there's joy in it.

One quick note: When you cut into the pear stacks, they usually collapse all over your plate, which destroys the presentation but makes for a delicious mingling of filling and fruit. This is how I can say with total confidence that the pistachios were a winning addition, and you might even want to add pistachios between the pear layers because they're just that good.


  • 3/4 cup ricotta cheese
  • 2 to 3 teaspoons maple syrup, to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon, plus more for garnish
  • 3 bosc pears
  • Chopped pistachios, for garnish


Creating the ricotta filling first by combining ricotta, maple syrup, vanilla extract, and cinnamon in a bowl. Taste and adjust as you like.

Next, prepare the pears. Peel* the skins with a thin paring knife, leaving the top stem for decoration. Using the same knife or, if you have one, a melon baller, scoop out the bottom core of the pear. Slice the bottom of the pear to make a flat surface, as this will make it able to stand straight, and then slice the pear horizontally into thick 1"(ish) pieces, carefully picking out seeds as you see them. Spoon ricotta filling between layers and stand pears up, individually, on three separate plates.

To garnish, sprinkle extra cinnamon and some pistachios over the top. Serve immediately.


*Peeling the pears is completely optional, but we chose to do so because our pears weren't organic.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 23 Comments

  1. Kathryn

    Such a very beautiful plate of food, I love the cleanness and simplicity of a dish like this. One that needs very little adornment to be just right. An excellent way to start the new year I think.

    1. Shanna Mallon

      Thanks, Kathryn!

  2. Paula @ Vintage Kitchen Notes

    The pics telling the story are truly gorgeous Shanna. All the best for you and Tim in 2014!

    1. Shanna Mallon

      Thank you, Paula—you too!

  3. Katrina @ Warm Vanilla Sugar

    This looks so good! And fancy!

    1. Shanna Mallon

      I like a little fancy now and then… especially when it’s easy fancy. : )

  4. Heather

    This recipe – so simple, yet so gorgeous! This is going in my recipe folder, for sure, for later use.

    Happy New Year to you and Tim! May you have much happiness, much love and countless joys in 2014!

    1. Shanna Mallon

      Yay! Hope you enjoy, Heather!

  5. Bethany

    That looks great! What I really want to know is what is in that small mason jar at the top right of the picture?

    1. Shanna Mallon

      Haha! That drink may find its way onto the blog sometime soon because it was great!

  6. Ruthy @ Omeletta

    What an absolutely beautiful thing to read on this dreary morning. I love how you can continually find and point out the beauty in simple things, Shanna. Happy New Year!

    1. Shanna Mallon

      You’re sweet, Ruthy, thank you!

  7. felicia | Dish by Dish

    Shanna, this phrase struck me hard – “from the broader, larger view of being part of a broader, larger story, one that I am not the author of.”

    Thank you for reminding me (once more) that God is in control of our lives, that we are part of something larger than just ourselves. thank you for that.

    Happy new year! May this be filled with joy and love and kindness from every direction, coming to you, flowing from you, and between you.

    1. Shanna Mallon

      Back at you, Felicia. Thanks for your constantly kind words.

  8. MariJean

    I love the Josh Garrels quote! It reminded me of his song, “Bread and Wine” :
    So give it just a little time/
    share some bread and wine/
    weave your heart into mine/
    my friend

    1. Shanna Mallon

      I love that song! One of my favorites of his.

  9. Joshua Hampton

    How beautiful this pear stack is. How simple and how gorgeous. Thank you for this. Your food is like poetry.

    1. Shanna Mallon

      You’re very kind, Joshua. Thank you!

  10. Rachel Q

    Hey, what a lovely piece and interesting recipe. The song is also great. The words are originally from an African American spiritual, and can now be found in the hymnals of many different Christian denominations. I’m glad we still sing it.

    1. Shanna Mallon

      Thanks, Rachel, and I only found that out about the lyrics last week — very cool!

  11. Resep Masakan

    This was such a great hit in my potluck. Everyone wanted to try it at home.

    1. Shanna Mallon

      So glad to hear it, Resep! Thanks for coming back to say so!

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