Baked apricots with ricotta
Strips of organic orange peel (thinly peeled)
Ingredients · Servings 4
- 1 vanilla bean
- 2 strips of organic orange peel
- 200 ml orange juice
- 50 g Honey
- 6 apricots
- 40 g almond kernel
- 150 g Ricotta
Method · 30 min
- Preheat oven to 190 degrees Celsius (fan oven not recommended). Split the vanilla pod lengthwise, scrape out the seeds, and cut the pod into 4 pieces. Bring the vanilla seeds, pod pieces, orange zest, orange juice, and honey to a boil in a saucepan and cook for 1 minute.
- Halve the apricots and remove the pits. Place the fruit halves, cut-side up, in an ovenproof dish (approx. 25 x 15 cm). Spread the orange mixture evenly over the apricots. Sprinkle with almonds and bake in a preheated oven on the middle rack for 15 minutes.
- Scoop quenelles of ricotta using two tablespoons. Place the apricots with their syrup and almonds on plates. Arrange with the ricotta and serve immediately.
gg honey (liquid)
Apricots (ripe)
gg almond kernels (peeled)
