Think of this as a baked cheesecake without the hassle. The natural sweetness of honey and grapes makes for a perfect end to a meal.
200ml thickened cream
¼ cup castor sugar
¼ cup honey, plus extra to drizzle
2 tbsp plain flour
Roasted red grapes
3 cups seedless red grapes
2 tbsp red wine vinegar
2 tbsp melted butter
1 tbsp castor sugar
1. Heat your oven to 180C (160C fan-forced). Beat the ricotta, cream, castor sugar, honey, flour and eggs until smooth. Pour into a lined 1-litre loaf tin and bake until golden and set in the centre, about 20-30 minutes. Set aside to cool for 20 minutes, then turn out of the tin.
2. Increase the heat of your oven to 220C (200C fan-forced). Combine the grapes with the vinegar, butter and sugar and spread in a single layer on a lined baking sheet. Bake until the grapes start to burst but still remain juicy, about 8 minutes. Pour the grapes over the ricotta, drizzle with extra honey and then slice to serve.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.