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Focaccia with Poached Fruit and Sweetened Ricotta Cheese




1 1/4 cups ricotta cheese

1/4 cup honey or 1/2 cup sugar

1 teaspoon orange zest

1 tablespoon orange juice

1/2 teaspoon vanilla extract

1 pinch ground cinnamon


1 cup sugar

Juice of 1 lemon

3 firm peaches, halved and pitted

3 firm nectarines, halved and pitted


Place all the Sweet Ricotta ingredients in the bowl of a food processor.  Process for 2 minutes or until smooth.  You may also simply stir all the ingredients in a bowl until smooth.

In a medium saucepan, combine sugar and 2 cups water.  Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved.  Add lemon juice and peaches and nectarines.  Simmer until fruit is tender when pierced with the tip of a knife, about 10 minutes.

Remove saucepan from heat, and let fruit cool in the poaching liquid.  Using a slotted spoon, remove fruit from poaching liquid; peel, discarding skins.  Slice fruit halves into 6 wedges each. Transfer fruit and poaching liquid to a bowl.  Cover; refrigerate until chilled.

Place focaccia on a wooden cutting board. 

Slice peaches and nectarines 1/4 inch thick and evenly spread over focaccia.  Add dollops of the sweetened ricotta over the top and cut into serving-sized pieces.  Alternately you may spoon a dollop of the cheese directly onto the focaccia and then arrange the fruit slices on top.

Drizzle with a bit more honey and garnish with candied or sugared orange slices and thyme or mint.

This recipe is featured on show 2918 – Focaccia Savory and Sweet.


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