Vanilla Baked Apricots With Ricotta Dolce

The ingredient of Vanilla Baked Apricots With Ricotta Dolce

• 1kg fresh apricots
• 150g caster sugar
• 2 vanilla beans split seeds scraped
• 300g fresh ricotta
• 2 1 2 tbsp icing sugar sifted
• 1 1 2 tbsp rum
• 1 1 2 tsp finely ground espresso coffee beans

The Instruction of vanilla baked apricots with ricotta dolce

• halve the apricots and discard the stones place the caster sugar vanilla beans and seeds and 500ml 2 cups water in a saucepan over low heat stirring until the sugar dissolves add the apricots and simmer gently for 8 10 minutes this will depend on the ripeness of the fruit
• transfer apricots to a serving bowl then return the saucepan to the heat and bring to the boil
• boil rapidly until the liquid has reduced by half then pour over the apricots and set aside to cool
• place the ricotta icing sugar rum and coffee in a bowl and beat with a whisk until well combined refrigerate until ready to serve
• serve the apricots with a spoonful of the ricotta dolce any remaining ricotta dolce can be kept in the fridge for up to 3 days it is delicious spread on toast for breakfast

Nutritions of Vanilla Baked Apricots With Ricotta Dolce

fatContent: 250 472 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 42 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 21 milligrams cholesterol

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