Baked vanilla ricotta with apricots
Light, fresh and lemony, baked ricotta is the perfect foil for sweet, vanilla-poached stone fruits.
Ingredients
4 apricots
2 tbs honey
1/2 tsp vanilla extract
500g fresh ricotta cheese, drained
150g icing sugar, sifted
half tsp vanilla extract
1 tbs Pastis or your favourite liqueur
1 tbs grated lemon zest
2 60g eggs, beaten
icing sugar for serving
Method
Split the apricots in half, discarding the stones.
Combine in a pan with the honey, vanilla and 100ml water and slowly bring to the boil. Remove from the heat and cool.
Heat oven to 160C. Lightly oil a 20cm x 10cm loaf tin and line the sides and base with a sheet of overlapping baking paper to form "handles".
Beat the ricotta, icing sugar, vanilla extract, liqueur, lemon zest and eggs together in a bowl until smooth.
Spoon into the loaf tin, place in a baking tray and pour in enough boiling water to reach halfway up the sides.
Bake for 40 minutes or until set and lightly golden, then remove from the water and cool. Use the baking paper to lift the baked ricotta from the pan and drain it on paper towel. Dust with icing sugar, thickly slice and serve with the apricots.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
