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Apricots in rosewater syrup with cinnamon ricotta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Make a quick and tasty apricot ricotta dessert in under 30 minutes.
Ingredients:
  • 12 just-ripe apricots, halved, stones removed
  • 100g (1/2 cup) caster sugar
  • 80ml (1/3 cup) cold water
  • 20.00 ml rosewater essence (Queen brand)
  • 160g fresh ricotta
  • 60ml (1/4 cup) milk
  • 1.25 gm ground cinnamon
  • 50g pistachios, shelled, coarsely chopped
Instructions:
  • Fill a large heatproof bowl with cold water. Combine apricots, 70g (1/3 cup) sugar, water, and rosewater essence in a medium saucepan over medium-high heat. Bring to a boil, then simmer on low, stirring occasionally, for 12-15 minutes until apricots soften and syrup thickens slightly. Remove from heat and place saucepan in the bowl of cold water. Let cool for 10 minutes before using.
  • Use an electric beater to create a smooth mixture by beating together remaining sugar, ricotta, milk, and cinnamon in a bowl. Divide apricots among serving bowls, drizzle with syrup, spoon over the ricotta mixture, and sprinkle with pistachios.

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