Cinnamon Apricots with Ricotta Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 apricot (s), dried, approx. 0 g
- 200 ml orange juice
- 1 tablespoon sugar
- 0.5 teaspoon ½ cinnamon
- 1 chilli pepper (s), red
- 50 g walnuts
- 125 g ricotta
- salt
- 1 pinch (s) cayenne pepper
- Mint, for decorating
Print Recipe
Pin Recipe Instructions
- Bring the apricots to the boil with orange juice, sugar and cinnamon and then boil down for about 10 minutes. Remove the apricots and reduce the juice to approx. 3 tablespoons of syrup. Drain the apricots and add the liquid to the boiling syrup.
- Core and finely dice the chilli pepper. Roast the walnuts dry in a pan and then finely chop them. Mix the ricotta with the cooled syrup, chilli and walnuts. Season to taste with salt, cayenne and cinnamon.
- Cut open the apricots, pour the ricotta mixture into a piping bag and pipe into the apricots. Decorate with mint leaves.
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