Healthy Desserts Recipes - Spiced Fruit Compote with Ricotta Cream 

Ingredients

• 1//2 cups (375ml) Muscat

• 1/2 cup (125ml) water

• 1/3 cup (80ml) orange juice

• 1/4 cup (60ml) lime juice

• 3/4 cup (165g) sugar

• 4 small (400g) carambola, sliced

• 6 (140g) fresh dates, seeded, halved

• 7 (140g) dried figs, halved

• 3/4 cup (110g) dried apricots

• 2 cinnamon sticks

• 1 vanilla bean

• 5 cardamom pods, bruised

• 1/2 teaspoon finely grated lime rind 

• 2 tablespoons shelled pistachios, chopped 

ricotta cream

• 1 cup (200g) low-fat ricotta cheese

• 1 1/2 tablespoons icing sugar mixture 

• 1/4 teaspoon ground cinnamon

• 1 tablespoon skim milk

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Method:

1. Combine Muscat, water, juices and sugar in large pan, stir over heat, without boiling, until sugar dissolves. Bring to boil; simmer, uncovered, without stirring, about 15 minutes or until syrup is thickened slightly.

2. Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup. Simmer, uncovered, stirring occasionally, about 15 minutes or until fruit is tender.

3. Cool syrup, cover, refrigerate 3 hours or overnight. Discard cinnamon sticks, vanilla bean and cardamom pods. Serve fruit mixture with Ricotta Cream and nuts.

4. To make Ricotta Cream: Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.

Note : We used an orange Muscat. Any Sauternes style wine can be used.