The Column of Life

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 di...