Directions

1. In a bowl, combine the ricotta, sugar and half the chocolate. Refrigerate.
2. Cut a thin slice off the round part of each pear half so it lies flat. Brush immediately with lemon juice to prevent discolouring.
3. Place the chopped pistachios on a plate and coat the outside of each pear half with nuts.
4. Fill the cavity of each pear half with an equal amount of the cheese mixture, sprinkle with remaining chocolate.
5. Serve drizzled with melted chocolate.