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Ricotta and mascarpone puddings with spiced wine prunes

You could use pears in the red wine syrup instead of prunes. In summer, peaches would be lovely too.

You'll need

330 gm firm ricotta 120 gm mascarpone 50 gm blanched almonds, roasted and finely processed 55 gm (¼ cup) caster sugar 4 egg yolks Finely grated rind of ¼ orange For greasing: butter To serve: crème fraîche   Spiced wine prunes 250 ml red wine 80 gm caster sugar 1 vanilla bean, split and seeds scraped 1 cinnamon quill ½ tsp black peppercorns Peeled rind from ½ orange 350 gm Agen prunes (see note)


  • 01
  • Preheat oven to 170C. For spiced wine prunes, combine wine, sugar, vanilla bean and seeds, spices, orange rind and 60ml water in a saucepan over medium heat, bring to the simmer, stirring to dissolve sugar. Add prunes and cook until prunes are very tender (10-15 minutes), then cool in liquid to room temperature. Drain prunes (reserve) and return liquid to pan, then cook over medium heat until reduced by one-third (5-6 minutes). Pour liquid over prunes and set aside to cool.
  • 02
  • Meanwhile, beat ricotta and mascarpone in a bowl with a wooden spoon until smooth. Add remaining ingredients, then divide mixture among 4 buttered 175ml shallow baking dishes. Bake until just set and golden (15-25 minutes). Serve warm with spiced wine prunes and syrup and crème fraîche.

Note Agen prunes, from Agen in France, are available from select delicatessens and supermarkets. If unavailable, substitute other pitted prunes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2010

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