ricotta is not properly a cheese

I love ricotta. Especially when it comes straight from the dairy farm or your local cheese shop. Do try to get the fresh ricotta. It will present you with a flavor, the packaged supermarket kind can not even come close to.Combined with some fresh apricots, peaches, salted butter from the Normandy and your favourite Cognac, then you get this:

Apricot & Peach Pot Pie

Ricotta Crust:

• 140 g flour

• 150 g low-fat ricotta

• 100 g butter

• 1 egg yolk

• 2 tbsp Pumpkin Seed Oil

Method:

• Melt the butter, and heat until it starts to brown

• Take of the heat and let cool for a minute

• Place the flour into a bowl

• Pour in the melted butter

• Mix with a fork until combined

• Add the egg yolk and pumpkin seed oil

• Mix well

• Last add the ricotta

• Mix and place in the refrigerator until well chilled

Finishing:

• Take a cast iron skillet and fill it half way with fresh apricots and peaches

• (Don’t forget to take out the stones)

• You could also use some other fruits in season, like plums or nectarine or similar

  • Add

    • 2 teaspoon corn flour

    • 2 tablespoon brown sugar

    • 4 tablespoon brandy or cognac

    • 1/2 teaspoon cinnamon

    • fresh ground nutmeg

• Mix well and heat over medium heat until the juice starts to thicken

• Take off the heat

• Cover with the ricotta dough

• Sprinkle with some granulated sugar

• Bake at 180 C for about 35-45 minutes

• Serve with ice cream

Now, grab a spoon … you know you want to …

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