Spiced Fruit Compote With Ricotta Cream

Name: Spiced Fruit Compote With Ricotta Cream
Ingredients: Compote; 1 1/2 cups muscat wine; 1/2 cup water; 1/3 cup orange juice; 1/4 cup lime juice; 3/4 cup sugar; 4 small carambolas, sliced; 6 fresh dates, seeded, halved; 7 dried figs, halved; 3/4 cup dried apricot; 2 cinnamon sticks; 1 vanilla bean; 5 cardamom pods, bruised; 1/2 teaspoon finely grated lime juice; 2 tablespoons shelled pistachios, chopped; Ricotta cream; 200 g low-fat ricotta cheese; 1 1/2 tablespoons icing sugar; 1/4 teaspoon ground cinnamon; 1 tablespoon skim milk

20 ingredients

3 steps

Ingredients

Compote
1 1/2 cups muscat wine
1/2 cup water
1/3 cup orange juice
1/4 cup lime juice
3/4 cup sugar
4 small carambolas, sliced
6 fresh dates, seeded, halved
7 dried figs, halved
3/4 cup dried apricot
2 cinnamon sticks
1 vanilla bean
5 cardamom pods, bruised
1/2 teaspoon finely grated lime juice
2 tablespoons shelled pistachios, chopped
Ricotta cream
200 g low-fat ricotta cheese
1 1/2 tablespoons icing sugar
1/4 teaspoon ground cinnamon
1 tablespoon skim milk

Directions

1

Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves. Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
2

Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup, Simmer uncovered without stirring 10 minutes or until fruit is tender. Cool syrup, cover, refrigerate 3 hours or overnight. DIscard cinnamon sticks, cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
3

Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.