Ricotta and mascarpone puddings with spiced wine prunes

AT A GLANCE

  • Serves 4 people

You could use pears in the red wine syrup instead of prunes. In summer, peaches would be lovely too.

  • 330 gm firm ricotta
  • 120 gm mascarpone
  • 50 gm blanched almonds, roasted and finely processed
  • 55 gm (¼ cup) caster sugar
  • 4 egg yolks
  • Finely grated rind of ¼ orange
  • For greasing: butter
  • To serve: crème fraîche
  •  
  • Spiced wine prunes
  • 250 ml red wine
  • 80 gm caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 cinnamon quill
  • ½ tsp black peppercorns
  • Peeled rind from ½ orange
  • 350 gm Agen prunes (see note)
01   Preheat oven to 170C. For spiced wine prunes, combine wine, sugar, vanilla bean and seeds, spices, orange rind and 60ml water in a saucepan over medium heat, bring to the simmer, stirring to dissolve sugar. Add prunes and cook until prunes are very tender (10-15 minutes), then cool in liquid to room temperature. Drain prunes (reserve) and return liquid to pan, then cook over medium heat until reduced by one-third (5-6 minutes). Pour liquid over prunes and set aside to cool.
02   Meanwhile, beat ricotta and mascarpone in a bowl with a wooden spoon until smooth. Add remaining ingredients, then divide mixture among 4 buttered 175ml shallow baking dishes. Bake until just set and golden (15-25 minutes). Serve warm with spiced wine prunes and syrup and crème fraîche.

Note Agen prunes, from Agen in France, are available from select delicatessens and supermarkets. If unavailable, substitute other pitted prunes.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK AND LISA FEATHERBY

FEATURED IN

Aug 2010

Aug 2010

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