Ingredients
-
-
1 1/2
-
1/2
-
1/3
-
1/4
-
3/4
-
4
-
6
-
7
-
3/4
-
2
-
1
-
5
-
1/2
-
2
Directions
Spiced Fruit Compote With Ricotta Cream,This is a lovely hot fruit salad for a winter’s meal. Make sure you have the ricotta, otherwise it’s too sweet. You can use any type of port or sweet wine I think, I’ve used part port part marsala and it was fine. Cook time does not include chill time.,VERY, VERY NICE DESSERT, THIS! I was a little intimidated with 3-4 ingredients that I don’t normally have on hand, but it all actually came together without too much trouble, & taste of this compote is ABSOLUTELY GREAT! And, thanks, much, for the side recipe for the ricotta cream ~ I’m sure that will go well with other desserts, as well! [Tagged, made & reviewed in Make My Recipe]
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Steps
|
1
Done
|
Combine Muscat, Juices and Sugar in a Large Pan, Stir Over Heat Without Boiling Until Sugar Dissolves. Bring to Boil, Simmer, Uncovered Without Stirring For About 15 Minutes or Until Mixture Is Thickened Slightly. |
|
2
Done
|
Add Carambola, Dates, Dried Fruits, Cinnamon, Split Vanilla Bean, Cardamom and Rind to Syrup, Simmer Uncovered Without Stirring 10 Minutes or Until Fruit Is Tender. Cool Syrup, Cover, Refrigerate 3 Hours or Overnight. Discard Cinnamon Sticks, Cardamom and Vanilla Bean, Serve With Ricotta Cream and Crushed Pistachios. |
|
3
Done
|
Ricotta Cream-.beat Cheese, Icing Sugar and Cinnamon in Small Bowl With Electric Mixer Until Smooth. Stir in Milk. |
