Vin santo-soaked stone fruit with whipped honey ricotta and cantuccini biscuits
- June 2016
- Serves 4
- Hands-on time 20 min, plus soaking
Dessert wine in your pud? Two birds, one stone (fruit) as they say – decadently served with freshly whipped honey ricotta and crumbled cantuccini biscuits.
- 32.5g (17.8g saturated)
- 57.3g (45.8g sugars)
- 4 apricots, halved and stoned
- 4 peaches, halved, stoned and quartered
- 375ml bottle vin santo
- 5 tbsp clear honey
- 250g ricotta
- 150ml double cream
- Grated zest 1 orange
- 4 cantuccini biscuits (from large supermarkets), crumbled, plus whole ones to serve
- Put the fruit in a non-metallic, shallow bowl and pour over the vin santo and 3 tbsp of the honey. Leave to macerate for at least 4 hours or up to 24 hours (chill and cover if soaking for more than 8 hours), turning the fruit occasionally.
- Put the ricotta, cream, orange zest and remaining honey in a large bowl and whip with an electric mixer until the peaks stand after the whisk is removed. To serve, divide the fruit and juices among glasses or bowls. Spoon the whipped ricotta mixture on top and sprinkle with the crumbled cantuccini biscuits, with whole ones on the side for dipping in the juices.
This pudding works with any fruit that won’t collapse. Try a mixture of cherries, plums, raspberries or nectarines. You can also add thyme sprigs to the vin santo for extra flavour.
Soak the fruit in the fridge up to 24 hours ahead. Bring to room temperature about 2 hours before serving. The ricotta mix will keep, chilled and covered, for 1-2 hours.
Vin santo is a sweet Italian dessert wine, best served lightly chilled at the end of a meal. It’s available from Waitrose, Ocado and from good wine merchants and delis.
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