Ricotta with Blood Orange, Pistachio, and Honey


My husband and I tend almost fifty blood orange trees, and pistachio trees grow nearby. In the winter we host beehives on our orchard, and the beekeeper pays us in honey. So when I make my own ricotta, this is truly a local dessert. You can vary the fruit with the season.


  • 2 blood oranges
  • ½ cup (4 oz/125 g) fresh whole-milk ricotta cheese
  • ½ cup (2 oz/60 g) pistachio nuts, chopped
  • Pomegranate seeds for garnish (optional)
  • ¼ cup (3 oz/90 g) honey


Using a sharp knife, cut a slice off the top and bottom of 1 blood orange, exposing the flesh. Stand the fruit upright and, following the contour of the fruit, cut down to remove the peel and pith in wide strips. Repeat with the second blood orange. You can segment the fruit or slice it. To segment the fruit, hold it over a bowl in one hand and with the other hand, cut along both sides of each segment to free it from the membrane, letting each segment drop into the bowl. Pick out any seeds with the tip of the knife, then cut the segments in half crosswise. To slice the oranges, cut them crosswise into thin slices, then pick out any seeds with the tip of the knife.

Divide the cheese equally among 4 dessert bowls or short glasses. Divide the oranges among the bowls, arranging them on top of the cheese. Sprinkle evenly with the pistachios and pomegranates, if desired, then drizzle each bowl with 1 tablespoon of the honey and serve at once.