Warm Ricotta and Polenta Cakes with Charred Nectarines, Thyme Honey, and Crunchy Pistachio
An original dessert of tender little ricotta and polenta cakes with a soft center, served warm with pan-charred nectarines, thyme-scented honey, and toasted pistachios for a crunchy contrast.
Ingredients
- 250 g ricotta cheese (whole, well escurrida)
- 80 g fine polenta (no instantánea if possible)
- 40 g all-purpose flour (for dar estructura)
- 60 g sugar (divided)
- 2 units eggs (tamaño large)
- 120 ml whole milk (at room temperature)
- 30 g melted butter (more extra for engrasar)
- 5 ml vanilla extract
- 2 g lemon zest (finely grated)
- 1 g salt
- 3 units nectarines (cut in wedges)
- 45 ml honey
- 2 g fresh thyme (solo the hojitas)
- 15 ml lemon juice (freshly squeezed)
- 40 g pistachios (without peel, chopped gruesos)
- 15 ml light olive oil (for cocinar the nectarinas)
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 190 °C / 375 °F. Lightly grease 4 individual molds or a muffin pan with a little of the melted butter.
- 2
In a large bowl, mix the ricotta, milk, eggs, vanilla, lemon zest, salt, half of the sugar, and the remaining melted butter until smooth and evenly combined.
- 3
Add the fine polenta and all-purpose flour. Mix just until incorporated, then let the batter rest for 10 minutes so the polenta can absorb some of the liquid.
- 4
Divide the batter among the molds, filling them about three-quarters full. Bake for 18 to 20 minutes at 190 °C / 375 °F, until the cakes are set, lightly golden, and springy to the touch.
- 5
While they bake, heat a wide skillet over medium heat. Add the light olive oil and arrange the nectarine wedges in a single layer. Cook for 2 to 3 minutes per side until charred at the edges and tender.
- 6
Add the remaining sugar, honey, lemon juice, and thyme leaves to the skillet. Cook 1 to 2 minutes more, spooning the syrup over the nectarines, until the honey is fluid and glossy.
- 7
In a small dry skillet, toast the pistachios over low heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.
- 8
Take the cakes out of the oven and let them rest for 3 minutes. Unmold carefully and serve warm with the charred nectarines on top or alongside.
- 9
Finish each serving with the thyme-honey syrup from the skillet and sprinkle with the toasted pistachios for crunch.
Chef tips
If your ricotta is very moist, drain it for 20 minutes beforehand for firmer cakes. The nectarines should be ripe but still firm so they keep their shape when seared.
Substitutions
You can substitute the nectarines with peaches or apricots. Pistachios can be replaced with almonds or hazelnuts if you prefer a different nut. Fresh thyme can be swapped for a small pinch of very finely chopped rosemary.
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
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