Roasted Pineapple with Ricotta CreamClick to Play

Roasted Pineapple with Ricotta Cream

Mary Ann Esposito

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:

item recipe is featured in Episode 2305 of Season 23.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


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