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Vanilla-baked apricots with ricotta dolce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 1kg fresh apricots
  • 150g caster sugar
  • 2 vanilla beans, split, seeds scraped
  • 300g fresh ricotta
  • 30.00 gm icing sugar, sifted
  • 30.00 ml rum
  • 1 1/2 tsp finely ground espresso coffee beans
Instructions:
  • Halve the apricots, remove the stones, and set aside. In a saucepan over low heat, combine caster sugar, vanilla beans and seeds, and 500ml (2 cups) water. Stir until the sugar dissolves. Add the apricots and simmer gently for 8-10 minutes, adjusting time based on fruit ripeness.
  • Place the apricots in a serving bowl, then return the saucepan to heat and bring to a boil.
  • Simmer until the liquid reduces by half, then drizzle over the apricots and let cool.
  • Combine the ricotta, icing sugar, rum, and coffee in a bowl, then whisk until smooth. Chill until serving.
  • Top the apricots with a dollop of the sweet ricotta. (Any extra ricotta can be stored in the fridge for 3 days. Enjoy it slathered on toast for breakfast.)

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