29 April 2010

Recipe: Baked Ricotta topped with caramalized sliced apples

Baked Ricotta topped with caramalized sliced apples

1 kg Ricotta
2 tbls caster sugar
1 cup fresh Cream
1/4 cup finely diced preserved ginger or fresh ginger if prefer
1 cup roughly chopped almonds toasted almonds
1 egg beaten
1 level teaspoon Jenny Morris ground cinnamon
60 ml Lourensford Honey liquor (optional) Honey for drizzling

Caramelized Apples:
125 g butter, softened and cubed
150 g flour
30 g Parmesan, grated
1 ml salt
1 ml white pepper
2.5 ml fresh rosemary, finely chopped

Mix together the ricotta with the fresh cream, sultana, preserved ginger, nuts, egg and cinnamon and liquor. Shape into a log, place onto a buttered baking tray and drizzle with honey or spoon into an oven dish and bake. Pre-heat oven 180 deg C Bake the log till it is set and the honey is bubbling about 10-15 minutes Serve topped with the caramelized apples


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