Pear Bircher Muesli with Honeyed Ricotta and Raspberries

Viva 21/11/2007

Amanda Laird

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Serves 4

Golden pears, raspberries, ricotta and honey make this bircher muesli extra special.

2 cups	Rolled oats
½ tsp	Salt
1¼ cups	Apple juice
1 tbsp	Currants
4	Dried apricots, to 5, sliced thinly
2	Pears
3 tsp	Butter
4 tbsp	Ricotta cheese
1 tbsp	Greek yoghurt
½ tsp	Cinnamon
2 tbsp	Honey
1 to serve	Raspberries

Put the oats, salt, juice, currants and apricots in a bowl, cover and refrigerate overnight.
In the morning, halve and core the pears. Grate one and a half into the oats and stir to combine, finely slice the remaining half.
Heat the butter and cook the pear slices until golden, set aside.
Mix the ricotta, yoghurt and cinnamon with a tablespoon of honey and serve with the muesli.
Drizzle over the rest of the honey and top with pear slices and raspberries.