In a saucepan place the water, sugar and spices. Set aside.
Peel the bambinella pears and add them to the saucepan with the spiced syrup. Place the saucepan with the pears on medium heat, and once it starts boiling reduce to a simmer. Let it cook for about 10 minutes until the pears feel soft when piercing with a knife.
Once ready, remove the saucepan from the heat and let the pears cool for a few minutes.
To make the whipped ricotta: Place the ricotta, milk, sugar in a blender. Blend all the ingredients until you get a creamy texture. Place the mixture in a bowl and set aside, preferably in the fridge until it's time for assembly.
To make the candied hazelnuts: In a small pot combine the hazelnuts, the sugar and water. Cook on medium heat for about 5 minutes until there is a slight bubbling. Remove from heat and spread the hazelnuts on parchment paper and let cool.
As soon as you have all the components ready, spread a generous dollop of the whipped sweet ricotta on the plate and place three poached bambinella pears on top. Sprinkle some crushed and whole hazelnuts.
Optional: You can also sprinkle some crushed chocolate biscuits over the whole plate for some extra crunch and sweetness.