Both the pears and cannoli cream may be prepared and refrigerated, separately, overnight. To serve, bring to room temperature, then fill the pears and serve immediately.

1 cup ricotta cheese
½ teaspoon cinnamon
4 firm small Bosc pears, cored and halved (do not peel)
¼ cup confectioner’s sugar
½ teaspoon vanilla extract
1 tablespoon mini chocolate chips

Spoon the ricotta into a coffee filter or cheesecloth-lined strainer and place over a bowl. Refrigerate, covered, two hours. Discard the liquid in the bowl.

Preheat oven to 425 degrees F. Spray a baking dish with nonstick spray. Sprinkle ¼ teaspoon of the cinnamon evenly over the cut side of the pears. Set the pears, cut side down, in the baking dish. Roast 30 minutes. Cool in the pan on a rack for 30 minutes.

To make the cannoli cream, whisk the ricotta, sugar, the remaining cinnamon, and the vanilla until well blended. Fold in the chocolate chips. Cover and let stand at room temperature 30 minutes. Spoon one heaping tablespoon into each pear half and serve at once. Serves four.