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Roasted Pineapple with Ricotta Cream

Serves 4


1 1/2 cups fresh ricotta cheese

4 tablespoons confectioners’ sugar

1 teaspoon fiori di Sicilia extract or orange extract*

1/4 cup pistachio nuts, chopped

2 dates, pitted and chopped

4 slices cored fresh pineapple cut 1/2 inch thick.

Honey for drizzling

Mint leaves for garnish


Place the ricotta cheese, confectioners’ sugar, extract and a pinch of salt in a bowl and whip until smooth and the consistency of heavy whipped cream. Fold in the nuts and dates. Cover and refrigerate until ready to use.

Preheat the oven to 350°F.

Place the pineapple slices in a single layer on a non-stick baking sheet and brush them with the honey. Roast them until lightly browned, brushing them with honey several times while they roast.

When ready to serve, place a slice of pineapple on each of four dessert dishes.

Fill a tipless pastry bag with the ricotta mixture and squeeze in center of the pineapple, mounding it slightly. Garnish with mint leaves and serve immediately.

This recipe is featured on show 2305 - Homemade Ricotta/Ricotta Fatta in Casa.

*Purchase this wonderful flavoring from our good friends at King Arthur Flour:


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