Both my sister and sister-in-law make fabulous jams and jellies --"Hi Annette and Kristin." I've forever been envious of this little talent of theirs, so I decided to try a batch of my own and failed miserably. Too sweet, too runny, too seedy -- the list goes on and on. But what I did learn from my experiment is I'm one heck of a fruit cooker. The compote part of this concoction is adapted from a Martha Stewart recipe, while the sweetened ricotta stems from my love of all things cheese and sugar. This is absolutely delicious and can be served for a variety of courses whether it's an appetizer at a brunch, dessert for a luncheon or a special breakfast treat, this recipe is sure to woo and impress your table guests.
Ingredients
Compote
3 cups of stone fruit such as peaches, nectarines, cherries or plums
Pinch of coarse salt
1 wide strip of lemon zest
1 cinnamon stick
3 tablespoons of honey
2 tablespoons of water
Sweetened Ricotta
2 cups ricotta cheese
2 teaspoons of sugar
Directions
- Cut fruit into bite sized chunks removing all the pits. It's fine to leave the skins on the fruit.
- Place fruit cinnamon stick and lemon peel in a small sauce pan and add honey, water and salt.
- Cook on medium heat, stirring occasionally until soft approximately 10 to15 minutes
- Transfer to a storage container and let cool.
- Store compote in refrigerator for up to 2 weeks.
- To make the sweetened ricotta mix sugar with cheese and stir.
- Spread ricotta on toasted crusty bread and top with compote.
Servings
Makes approximately 2 cups of compote and 2 cups of sweetened ricotta
2 cups of sweetened ricotta
A Broken Oven Tip
Other suggestions are to serve over waffles, French toast or pancakes. Ice cream would be pretty awesome too!
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