Warm Ricotta and Honey Pots with Pistachio-Roasted Apricots and Citrusy Oat Crumble
An original, comforting dessert with creamy and crisp textures: small baked ricotta and honey pots served warm with roasted apricots, toasted pistachios, and an oat topping scented with orange and cinnamon.
Ingredients
- 250 g ricotta cheese (whole, escurrido)
- 80 ml heavy cream (for dar cremosidad)
- 70 g honey (divided)
- 1 unit egg (at room temperature)
- 1 unit egg yolk (for enriquecer the mezcla)
- 5 ml vanilla extract
- 1 cdita orange zest (finely grated, divided)
- 1 g fine salt
- 4 units apricots (cut por the mitad and boneless)
- 40 g pistachios (chopped gruesos)
- 45 g rolled oats
- 20 g all-purpose flour
- 25 g brown sugar
- 30 g unsalted butter (derretida)
- 1 g ground cinnamon
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 4 small baking pots or ramekins.
- 2
In a bowl, mix the ricotta, heavy cream, 50 g honey, the egg, egg yolk, vanilla extract, half of the orange zest, and the salt until smooth and creamy.
- 3
Divide the ricotta mixture among the 4 ramekins and place them on a baking tray.
- 4
In another bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, the remaining orange zest, melted butter, and half of the chopped pistachios. Rub with your fingertips until moist crumbs form.
- 5
Place the apricots cut side up in a small baking dish. Drizzle them with the remaining 20 g honey and sprinkle with the remaining pistachios.
- 6
Bake the ricotta pots and the apricot dish at the same time at 180 °C / 350 °F for 18 to 22 minutes, until the pots are just set in the center and the apricots are tender.
- 7
Meanwhile, spread the oat mixture on a small baking tray or ovenproof pan. Bake at 180 °C / 350 °F for 8 to 10 minutes, stirring once, until golden and crisp.
- 8
Remove the pots, apricots, and crumble from the oven. Let the pots rest for 5 minutes so they set slightly.
- 9
Serve each warm ricotta pot with 2 roasted apricot halves on top or on the side, spoon over the citrus oat crumble, and finish with the honey juices from the baking dish.
Chef tips
For a smoother texture, beat the ricotta alone for 1 minute before adding the remaining ingredients. Do not overbake if you want a creamy center.
Substitutions
You can swap the apricots for peaches or plums. Walnuts or almonds can replace the pistachios. Lemon zest can be used instead of orange zest for a fresher profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
