Fruit Compote with Sweet Ricotta

Posted on April 8, 2009. Filed under: Desserts |


This dish can be made with or with out the pastry crust. You can serve it as a tart in the crust, or with just the fruit and ricotta in pretty wine glasses. I made it for Friday night without the pastry crust. Then I used the leftover fruit and ricotta in the pastry crust for a new dessert the next day.

1 frozen pie crust, thawed

Fruit Compote
1 tbsp. cornstarch
1 Tbsp. brandy
2 10-oz. packages frozen mixed berries (or 4 heaping cups), thawed, with their juices
1 cup granulated sugar
Finely grated zest from 1 lemon
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

In a small bowl, dissolve the cornstarch in the brandy or water. Set aside. Combine the thawed berries and their juices, sugar, lemon zest, allspice, and cinnamon in a medium saucepan and bring to a boil over medium-high heat, stirring often until the sugar dissolves. When bubbles appear on the side of the pan, just before the fruit reaches a full boil, quickly stir in the cornstarch mixture. Let the fruit boil for only 1 minute to cook the cornstarch; overcooking will make the fruit disintegrate. Remove from the heat. The compote will thicken further as it cools. The compote may be served at room temperature, slightly warm or chilled.

Sweet Ricotta
1 lb whole-milk ricotta
1/4 cup sugar
3 tbsp brandy
1 tsp vanilla extract

Directions:
In a bowl, combine the ricotta with the sugar, vanilla and brandy, and stir well to combine. Refrigerate this mixture for 3-4 hours to combine the flavors. Then wrap it in a cheese cloth and let the extra moisture drain through a strainer into a bowl in the refrigerator. Allow it to drain for 5-6 hours. This just helps the ricotta firm up and become even creamier.

*Serve fruit compote in dessert cups, with a dollop of ricotta mixture on top.

*For the tart, lay the thawed pie crust on a tart pan. Poke holes on the bottom of the crust to prevent it from bubbling up. Bake according to package instructions until the tart is golden brown. Allow it to cool completely before filling it. Fill with the ricotta mixture, then top with the fruit compote. Serve within 1 day.

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