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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Ricotta cheesecake with end-of-summer fruit


Make the most of the last sun-filled fruit of the season. Mixed with Marsala, it's the crowning glory of this baked cheesecake, a grand finale for an Italianate meal.

You'll need

1 kg firm ricotta 500 gm cream cheese, softened 250 gm caster sugar 3 eggs, plus 1 yolk 2 tbsp honey 1½ tbsp plain flour Scraped seeds from 1 vanilla bean Finely grated rind of 1 orange and 1 lemon   Marsala pasta frolla 150 gm (1 cup) plain flour 50 gm caster sugar 100 gm chilled butter, coarsely chopped 2 egg yolks, lightly beaten 1 tbsp Marsala 1 tsp vanilla extract Finely grated rind of 1 orange   End-of-summer fruit 250 ml Marsala 100 gm caster sugar 60 ml (¼ cup) orange juice 6 (mixed) plums, nectarines and peaches, cut into wedges

Method

  • 01
  • For Marsala pasta frolla, pulse flour, sugar and 1 tsp fine sea salt flakes in a food processor to combine, then add butter and pulse to just combine (there should still be small pieces of butter visible). Beat together egg yolks, Marsala, vanilla and rind, add to processor and pulse to combine. Turn out onto a lightly floured work surface and bring together with the heel of your hand. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Preheat oven to 180C. Roll pastry out on a lightly floured surface to 5mm thick, then line the base of a 22cm springform tin buttered and lined on the base with baking paper. Blind-bake until golden and crisp (10-12 minutes), then remove paper and weights.
  • 03
  • Meanwhile, process ricotta in a food processor until smooth. Scrape down sides, add cream cheese and process to combine, then add sugar, eggs, yolk, honey, flour, vanilla seeds and rind and process until smooth.
  • 04
  • Reduce oven to 160C. Pour filling onto the pastry base and bake until golden with a slight wobble in the middle (50 minutes to 1 hour). Cool and refrigerate until set.
  • 05
  • For late-summer fruit, combine Marsala, sugar and orange juice in a small saucepan, stir over medium heat until sugar dissolves, then simmer until mixture has a syrup consistency (15-20 minutes). Cool slightly, then combine in a large bowl with the fruit. Set aside to macerate for 30 minutes. Serve ricotta cheesecake topped with the late-summer fruit and syrup.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2014

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