Vanilla Roasted Apricots with Ricotta and Raspberry Vincotto

From issue #6.
Vanilla Roasted Apricots with Ricotta and Raspberry Vincotto

Serves: 6 - 8


1 kilo apricots, ripe but firm
50 grams butter
¼ cup caster sugar
1 vanilla pod
125 mls Grand Marnier or other liqueur
3 tablespoons water
juice of 1 lemon

600 grams firm ricotta
2 tablespoons caster sugar
1 large lime
2 tablespoons raspberry vincotto
50 grams flaked almonds


Preheat the oven to 180ºC.

Halve the apricots and remove the stones. Place in a single layer in a shallow baking dish.
Split the vanilla pod in half and scrape out the seeds. Combine with the remaining ingredients into a small saucepan and heat until the butter is melted. Spoon the syrup over the apricots.

Cook uncovered in the oven for about 40 minutes, basting with the pan juices after 20 minutes. The apricots should be tender but not falling apart. Remove and set aside to cool.

Ricotta: If the ricotta is very wet, strain it overnight in a muslin lined sieve. Finely zest the lime, mix into the sugar and allow to sit for 10 minutes to infuse. Toast the almonds until golden.

To serve: Mix the sugar and lime through the ricotta, breaking up any lumps. Pile the ricotta onto a serving plate, drizzle over the vincotto and scatter over the almonds. Place the warm apricots beside the ricotta and spoon over any juices. Serves 6-8

Vincotto: Vincotto is made from reduced grape must aged in oak barrels for 4 years. Raspberry vincotto is blended with aged wine vinegar and infused with real fruit.