Spiced Fruit Compote With Ricotta Cream
photo by Chickee
- Ready In:
- 1 1⁄2 cups muscat wine
- 1⁄2 cup water
- 1⁄3 cup orange juice
- 1⁄4 cup lime juice
- 3⁄4 cup sugar
- 4 small carambolas, sliced
- 6 fresh dates, seeded, halved
- 7 dried figs, halved
- 3⁄4 cup dried apricot
- 2 cinnamon sticks
- 1 vanilla bean
- 5 cardamom pods, bruised
- 1⁄2 teaspoon finely grated lime juice
- 2 tablespoons shelled pistachios, chopped
- 200 g low-fat ricotta cheese
- 1 1⁄2 tablespoons icing sugar
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon skim milk
- Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves. Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
- Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup, Simmer uncovered without stirring 10 minutes or until fruit is tender. Cool syrup, cover, refrigerate 3 hours or overnight. DIscard cinnamon sticks, cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
- Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.
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VERY, VERY NICE DESSERT, THIS! I was a little intimidated with 3-4 ingredients that I don't normally have on hand, but it all actually came together without too much trouble, & taste of this compote is ABSOLUTELY GREAT! And, thanks, much, for the side recipe for the ricotta cream ~ I'm sure that will go well with other desserts, as well! [Tagged, made & reviewed in Make My Recipe]
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!