Really easy to make and great for sunny days
If you are on Flickr and one of my contacts, then you might have guessed that I am truly addicted and terribly in-love with cannoli! I really think it’s something about the ricotta and the candied fruits together devoured in a crunchy shell. Ever since I ate my very first cannoli I have been hooked on the heavenly creaminess of ricotta, which explains why I’ve started using it in many of my desserts. So until the day I visit Sicily -where I will very certainly live off cannoli (and gelato)- I’ll continue using ricotta to satisfy my sweet tooth in simple or sophisticated ways. Here I’ve come up with a super easy to make dessert (I’m blaming my recent cooking-laziness syndrome on the sunny weather!) full of candied oranges, almonds, orange syrup (with notes of orange blossom water) and of course, the royal ricotta!
Creamy heavenly ricotta with candied oranges and almonds
Adding orange blossom water to this recipe will make a difference- trust me!
Recipe for my Ricotta Leaning Tower of Pisa
(was the first name that came to my mind, it’s a bit silly I know! :-) )
- Candied oranges (diced)
- Almonds (chopped)
- Oranges (juice of freshly squeezed)
- Orange blossom water (not mandatory, but would be a real plus!)
In a small pot, heat the orange juice & sugar until boil. Lower heat, and then increase heat again for a second boil. Remove from heat, let cool and at the very end only, add the orange blossom water. In a large and deep dish, soak your toasts in the orange syrup for a good 5 mins. In the meantime, in a bowl smoothen the ricotta and add the diced candied oranges and chopped almonds. Mix well and set aside in the fridge. Slice some peaches and caramelize them in a pan with the orange syrup (you can also add some extra sugar here if you want to thicken the syrup and make it more sticky). On your serving plate, place one orange syrup soaked toast, then a layer of the ricotta mix, continue like this until you have 3 layers of toast and 3 of ricotta. Top off with warm peaches and drizzle with the remaining syrup in the pan. Enjoy!