Ricotta pudding with mulled fruit compote

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Ricotta Puddings with Mulled Fruit Compote

Serve this delicious dessert – a cross between a pudding and a cheesecake, with the mulled fruit compote, or another fruit topping…or even plain.

Makes 6

500 g fresh ricotta cheese

¼ cup granulated sugar

2 eggs

1 tsp vanilla extract

rind of 1 orange

½ cup 35% cream, beaten to stiff peaks

Preheat oven to 350°F. Grease the inside of 6 1-cup mason jars (1 cup ramekins will also work). Place them in a shallow baking dish.

Beat ricotta with the sugar for 1 minute. Add eggs, one at a time. Once both have been added, beat mixture for 1 minute. Add vanilla and orange rind. Beat to combine. With a spatula, fold in the beaten cream.

Transfer mixture to a large measuring cup and carefully pour the mixture to the mason jars, filling just half full. If any mixture drips inside the jars, wipe them clean, otherwise the drips will burn.

Before placing in the oven, fill the baking dish with the jars with water, filling about half way up the sides of the mason jars. Bake for 40 minutes. Remove the jars and let cool.

Mulled Fruit Compote

Poach in a medium pot for 5 minutes:

2 cups cut up dried fruit (such as figs, apricots, blueberries and cranberries)

¼ cup sliced candied ginger

½ cup orange juice

1 cup water

After 5 minutes, add:

1 cup whole sour cherries, saskatoons, cranberries or blueberries

2 tbsp sugar

1 cinnamon stick

2 whole star anise

3 whole cloves