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Sunday, October 14, 2012

Spiced Apple Ricotta

Spiced Apple Ricotta
This recipe was just the product of a week-long brainstorm and a dire craving for something warm and spicy. The credit for the dessert's name goes to my friend, Marie French.

The first time I made it, I used Bartlett pears and it was just as delicious. The second time I made this (just to be sure it wasn't a fluke and to get a few external opinions) was last night for a few friends.

The response was a success! Everyone was blown away and one friend even licked his plate.

I still feel like it need to refine the recipe, but would really love to share it with you now.

Hope you enjoy!

Ingredients for the Apple layer:
  •           3 apples, peeled and thinly sliced
  •           3 cups red wine
  •           2 Tbs. unsweetened cocoa
  •           1 ½ tsp. cinnamon
  •           3 Tbs. granulated or raw sugar
  •           1 Tbs. vanilla extract
  •           1 tsp. salt
  •           2 Tbs. Crushed granola or whole oats
Combine the wine, cocoa, cinnamon, sugar, vanilla and salt in a large mixing bowl. Blend well. Add the apples and let them marinate for 30 min in the fridge. Preheat oven at 375. Sprinkle the granola or whole oats in a buttered pie pan and arrange the apples on top. Pour ¼ cup of the liquid over the apples. Bake for about 20 min.

Remove the apples and let them cool. (approximately 20 min)

For the remaining liquid, I would suggest reducing it by at least half in a sauce pan, over the stove and using it as a side-syrup. If you’re serving this dish cold, the syrup helps to tie everything together. Or you can serve it over vanilla ice cream for another delicious treat.

Ingredients for Vanilla Ricotta
  •           1 ½ cups ricotta cheese
  •           1 Tbs. vanilla extract (powder works as well)
  •           2 Tbs. granulated or raw sugar
  •           A dash of nutmeg
  •           1 tsp. salt
        Combine ingredients in a bowl, by slowly folding them in. Chill for 15 min in the fridge.

Ingredients for Crunchy Topping
  •           ½ cup Crushed granola or whole oats
  •           1/3 cup of coconut
  •           1 Tbs. unsweetened cocoa
  •           1 Tbs. flour
  •           2 Tbs. bacon fat (can sub w/butter and a dash of salt)
        Combine ingredients in a bowl and blend thoroughly.

The final step:
Pre-heat oven to 450. After the apples have cooled, spread the ricotta mixture evenly over them. Then sprinkle over the crunchy topping – try to coat evenly. Place the pan in the oven and bake for 10-15 min, or however long it takes to crisp the topping.

Remove your spiced apple ricotta from the fridge and let it cool for at least 20 minutes.

Slice, serve, enjoy!