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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 lett 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

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

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