Ricotta with stewed fruits

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Preparation info

  • Feeds

    four

    • Difficulty

      Medium

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.