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Stewed apple with sweet ricotta and cobnuts
- Prep time:
- 5 mins
- Cook time:
- 10 mins
- Serves:
- 2
Arthur Potts Dawson's simple dessert is a delightful contrast of textures and flavours that makes the most of a traditional Kentish nut crop
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Ingredients
- 4 large cooking Apples, peeled, cored, and chopped into large chunks
- 6 tbsp caster Sugar
- 1 cinnamon stick
- handful of cobnuts, roughly chopped
- 20g Ricotta cheese
- 2 tbsp lavender Honey
Method
1. Put the apples, 3 tablespoons of the sugar (if needed) and the cinnamon stick into a saucepan, pour over boiling water until they are just covered and leave to simmer on a low heat until the apples are soft and just breaking down.2. Preheat a frying pan and toast the nuts until crunchy.
3. Whisk the ricotta and the remaining 3 tablespoons of sugar in a mixing bowl until light and fluffy.
4. Cover the base of 2 small serving plates with the apple sauce, place a large spoonful of the ricotta mixture on top, sprinkle the cobnuts over the top and drizzle with honey.
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