Orange blossom baked ricotta with roasted cherries

orange blossom baked ricotta with roasted cherries
1H 30M



1.Preheat oven to 150°C (130°C fan forced). Grease deep 20cm (8-inch) round cake pan. Line base and side with baking paper.
2.Split vanilla bean in half lengthways, scrape seeds into large bowl. Reserve pod for roasted cherries. Stir in cheese, sifted icing sugar, lightly beaten eggs and orange blossom water. Pour mixture into pan, gently smooth surface.
3.Place pan in medium baking dish, pour enough boiling water into dish to come halfway up side of pan. Bake ricotta about 40 minutes or until firm. Remove pan from baking dish. Cool cheese in pan.
4.Make roasted cherries. Increase oven temperature to 180°C (160°C fan forced). Remove rind from orange with a zester (or peel rind thinly and cut into long thin strips). Juice orange, you will need ¹/³ cup juice. Halve and seed cherries. Combine rind, orange juice, cherries, sugar and reserved vanilla bean in medium baking dish. Roast about 10 minutes or until cherries are just tender. Stir in liqueur and lemon juice to taste.
5.Coarsely chop pistachios. Turn ricotta out of pan, cut into wedges. Serve with roasted cherries, sprinkle with nuts.

We used Grand Marnier,an orange-flavoured liqueur based on Cognac-brandy.Use your favourite brand.


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