Preheat oven to 375°. Butter a nonreactive baking dish large enough to hold the pear halves without crowding them and leave any excess butter in the dish.
Peel, halve, and core the pears.
Lightly sprinkle the cut-side of pears with sugar and them place cut-side down in the backing dish. Divide the honey among the pears brushing the sides that are facing up.
Pour the Marsala in the dish, cover the whole dish with foil and bake 20 minutes.
After 20 minutes, remove the foil, baste the pears with the accumulated juices and return dish to oven. Continue to bake 25-35 minutes basting the pears with the juices and adding more wine if necessary. The sugar and the Marsala burn easily so keep a close eye on them! The pears should be tender but not mushy with a lovely caramelized edge.
Invert pears and allow them to cool.
In a separate bowl, mix the fresh ricotta with sugar and vanilla to your taste.
Stand one pear half on about ¼ cup of the ricotta mixture and garish with mint and cinnamon.
Recipe by Pair The Wine at https://www.pairthewine.com/2014/10/marsala-caramelized-pears-with-sweet-ricotta/