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I love finding small, ordinary objects and pairing them with vintage tableware. You can see my favourite little glass jar in this picture. It may seem odd, but since my job involves, among other things, culinary design, I’m allowed to get excited by simple kitchen objects like this, okay? 

Now that I have jars of all sizes at home, my photos not only look way better, but it’s also so much easier to cook. It’s like how having good knives makes all the difference in the kitchen. 

There’s nothing worse than making something in a bowl that’s too small, or serving a side sauce in a massive bowl. So for the last few months, I’ve been combing the kitchen accessories section at HomeSense, on the lookout for jars. It doesn’t matter if they’re glass, metal, plastic, big, small, tall, wide, round, square, you name it—they’re worth it. You can buy them individually and mix and match without spending a fortune. 

That’s my lecture about little jars, inspired by our ongoing contest with HomeSense. You (yes you!) could win a $250 HomeSense gift card. For details, click here. 

Back to the recipe: if the sauce thickens, microwave it for a minute to make it liquid again.

  • ServesYields 16-20 doughnuts
  • Prep time10 min
  • Cook time10 min
  • Timeout-
  • FreezingFreezes well


For the doughnuts
  • 1 pear, grated
  • Juice of 1/2 lemon
  • 3/4 cup ricotta cheese
  • 1 egg
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 cup all-purpose flour
  • Vegetable oil, for frying
  • 1/4 cup sugar, for serving
For the sauce
  • 1/3 cup 35% cream
  • 1/3 cup 60% dark chocolate, chopped or in chips


  1. In a bowl, combine the pear and lemon juice. Add the ricotta, egg, sugar, and baking powder. Gradually add the flour. 
  2. Heat 3/4-inch of vegetable oil in a large non-stick frying pan. When the oil sizzles on contact with the dough, drop 1-tbsp balls of dough into the oil. 
  3. Carefully flip the doughnuts so they cook evenly. 
  4. Using a slotted spoon, remove the doughnuts from the oil and place them on a paper towel.
  5. Sprinkle with sugar and set aside. 
  6.  Microwave the cream for 30 seconds. Add the chocolate, and mix. Serve with the doughnuts.


Recipe published on August 19, 2018