The best ricotta for this dessert is the fresh whole-milk kind available at many Italian specialty markets, but supermarket brands (either whole-milk or part-skim) are an acceptable substitute.
The fresh plum sauce is gorgeous and tasty.
Servings: 4 - 6
- For the sweetened ricotta
- 1 3/4 cups ricotta cheese
- 1/4 cup confectioners' sugar
- 1 to 2 tablespoons heavy cream, or as needed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, or to taste
- 1/4 teaspoon grated orange zest (optional)
- For the fresh plum sauce
- 1 1/2 pounds red or purple plums, pitted cut into chunks
- 1/4 cup sugar, or to taste
- 2 teaspoons lime juice, or to taste
- 3 large peaches, pitted and sliced (peeled if desired)
For the sweetened ricotta: In a medium bowl, combine the ricotta cheese, confectioners' sugar, 1 tablespoon of the heavy cream, vanilla extract, cinnamon and orange zest, if using. If a smoother or looser consistency is desired, add more cream, 1 tablespoon at a time. Whisk or stir to blend well. Refrigerate until ready to serve, up to 1 day.
For the fresh plum sauce: In a medium saucepan over low heat, mix the plums and sugar, stirring over the heat until the fruit has softened, about 15 minutes. (If the plums do not release their juices, add a teaspoonful of water at a time.) Cool slightly. The sauce can be slightly chunky or it can be transferred to a food processor or blender and pureed. Serve at room temperature or chill for at least 30 minutes in refrigerator before serving.
To assemble, place the sweetened ricotta in individual glass goblets. Top with peach slices. Spoon plum sauce on top and serve.
Adapted from "Fast & Fresh," by Marie Simmons (Houghton Mifflin, 1996).
Tested by Lois M. Baron.
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