Ricotta with stewed fruits


Preparation info

  • Feeds


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Buy your ricotta from a large, fresh round, rather than in a supermarket packet, and you’ll fall in love with its sweet, innocent freshness. Serve it in its natural state as you see it here if you’re feeling non-interventionist, but it is especially delicious when eaten warm from the oven where it softens into a sort of heavenly, delicate dessert that tastes as if it took eighteen apprentices to make it.