Ricotta with plums
When I eat this, I like to close my eyes and pretend that I’m somewhere in Italy with the freshest ricotta (still a bit warm), drizzled with local honey, and served with the sweetest plums. I love this “end-of-summer” dessert. So simple to make, so fresh, so special. And to be honest, the leftovers are great for breakfast.
500 g fresh, soft ricotta
500 g destoned sweet, sweet plums, cut in half
40 g demerara sugar
1/4 tsp cinnamon
tiny pinch of vanilla powder
4 cardamom pods, seeds crushed
3 allspice, crushed
2 tbsp runny mild honey
Heat oven to 200°C.
Line a baking sheet with parchment paper. Place plums cut side up on sheet, sprinkle with sugar and spices. Bake for 15 minutes, or until soft and some juice runs off. Take out and let cool. Carefully spoon off some of the juices and mix with honey.
Divide ricotta among 4 bowls, top each with plums, and pour over the honey sauce. Serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home