Saturday Beefcake Dessert: Frittata di Ricotta, Pere e Cannella

1 tablespoon unsalted butter, plus more for greasing pan
1 large firm-ripe Anjou pear
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
5 large eggs
1 cup fresh ricotta cheese (8 ounces)
1/2 cup confectioners sugar
1/8 teaspoon fine sea salt
Special equipment: an adjustable-blade slicer; a 9-inch springform pan



Another recipe stolen from LaCucinaItalianamag.com. Another sweet recipe made all the sweeter with the presence of images of Phil Fusco



Heat oven to 350º. Grease a 9-inch springform pan with butter.




Cut pear in half lengthwise. Using an adjustable-blade slicer, slice 3 (1/8-inch-thick) slices from the cut side of each half. Core and cut remaining pear into 1/4-inch cubes.





In a medium nonstick skillet, heat butter, granulated sugar and cinnamon over low heat until mixture begins to bubble, about 4 minutes. Add pear slices and cook until just softened, about 1 minute. Using a spatula, carefully transfer slices to a plate, leaving excess butter in skillet; set aside. Add diced pear to skillet and cook over medium-high heat, stirring occasionally, until softened, about 3 minutes.




In a large bowl, whisk together eggs, cheese, confectioners sugar and salt; stir in diced pear. Transfer mixture to prepared pan and bake for 15 minutes. Remove from oven and arrange pear slices, with stem-ends facing in, on top. Continue to bake frittata until set, about 10 minutes more, then cool in pan on a wire rack for 15 minutes.

Remove side of pan. Serve frittata warm.