Spiced Fruit Compote With Ricotta Cream
This is a lovely hot fruit salad for a winter's meal. Make sure you have the ricotta, otherwise it's too sweet. You can use any type of port or sweet wine I think, I've used part port part marsala and it was fine. Cook time does not include chill time.
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INGREDIENTS
NutritionCompote
- 1 1⁄2cups muscat wine
- 1⁄2cup water
- 1⁄3cup orange juice
- 1⁄4cup lime juice
- 3⁄4cup sugar
- 4
- 6
- 7
- 3⁄4cup dried apricot
- 5
- 1⁄2teaspoon finely grated lime juice
- 2tablespoons shelled pistachios, chopped
Ricotta cream
- 200
- 1 1⁄2tablespoons icing sugar
- 1⁄4teaspoon ground cinnamon
- 1tablespoon skim milk
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DIRECTIONS
- 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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