ricotta is not properly a cheese

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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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