Heat the oil in a small skillet over medium-high heat until hot. Add the sage and fry, stirring occasionally, until the bubbling subsides, about 30 seconds. Transfer to a paper towel-lined plate with a slotted spoon. Reserve the oil.
In a small bowl, stir together the ricotta, honey, 1 tablespoon of the reserved sage-frying oil, a pinch of salt and a few grinds of pepper until well combined.
Cut each pear lengthwise into 10 slices (each approximately 1/4 inch wide). Wrap each in a 1/2 slice prosciutto. Arrange on a serving platter and top each slice with a dollop of ricotta and a fried sage leaf.
Recipe courtesy of Patricia Heaton