Method

• 1.
  Heat milk in a pan over medium-low heat to 80°C. Add vinegar and cook, stirring, until milk reaches 85°C. Remove from heat and set aside until curds form. Strain through a muslin cloth or clean Chux. Transfer ricotta to a bowl, cover and chill until ready to serve.
• 2.
  Place sugar, coffee, cardamom and 1L (4 cups) water in a pan over medium

• 3.
  heat and bring to a simmer. Slice pears lengthways almost to the top, leaving stem-end intact. Add to pan and cook for 30 minutes or until tender. Remove pears and set aside. Strain liquid, discarding solids. Return to pan and simmer for 10 minutes or until reduced and thickened.
• 4.
  Spread toast with butter and ricotta. Top with pears and drizzle with syrup.