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Stewed apple with sweet ricotta and cobnuts

Arthur Potts Dawson from Market Kitchen
Arthur Potts Dawson's simple dessert is a delightful contrast of textures and flavours that makes the most of a traditional Kentish nut crop

Stewed apple with sweet ricotta and cobnuts

Method

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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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Serves: 2

Prep: 5 min
Cook: 10 min

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