Slow Roasted Pear and Fig with homemade Ricotta {Winter Warmer}

Looking for a winter dessert that will wow your guests but also take minimal effort? Well here it is!

This really is one of my favourite desserts. I love figs and combined with the slow roasted pears and the creamy ricotta… HEAVEN! I used double cream for the ricotta, it makes it all lot creamier and well if not why not? This is also a great dessert to serve with a noble late harvest.

 

Serves 4

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Homemade Ricotta

2 cups double cream

4 cups full cream milk

3 tsp lemon juice

Pinch of salt

Cheesecloth or fine linen

Firstly line a bowl with the cheesecloth. You can also line a sieve and place that over a bowl. Bring the double cream and milk to the boil in a deep pot to ensure the cream mixture does not cook over the edge of the pot. As soon as the mixture starts to boil add the lemon juice and reduce the heat to a slow simmer. Stir occasionally to prevent the mixture from burning.  As soon as the mixture starts to curdle pour the mixture into the cheesecloth lined bowl or sieve. Leave the cream mixture to stand for approximately one hour. Discard the liquid and place the ricotta in the fridge to cool. Use within two days.

 

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Roasted Pear and Figs

4 Pears, seeded with a melon baller

8 figs, halved

½ cup brown sugar

½ cup flaked almonds

Honey for drizzling

 

Place the fruit on a baking tray and sprinkle with the brown sugar. Lastly sprinkle with the almonds and place in a pre-heated oven 150 °C. Roast the fruit for about 45 minutes or until they are soft and the edges turn brown. Place the fruit on a serving plate, drizzle with honey and serve with homemade ricotta.

 

Photography – Yolande Snyders (YSP)

Food Styling – Simone Kruger Yellow Papaya