I put the goodie of ricotta to work, and one of the recipes I used it in is this, a light, cool and simple to make pie. It contains just one egg, a little sugar, coconut oil and fruit. What more could we want from a summer dessert? Maybe a scoop of ice cream on the side.
Ingredients
- Pie crust here
- 400 grams of almond ricotta
- 110 grams of sugar
- 400 grams of pear cubes
- 100 grams of raisins
- 1 tablespoon of coconut oil
- 60 grams of whey from ricotta or water
- Rum and vanilla essences
- ½ teaspoon of cinnamon
Recipe Method
We deal with the crust first. We mix the ingredients, place it in the pan on baking paper and put it in the fridge. Let’s start the oven, 175 degrees Celsius. Wash and cut the pears into large cubes. We mix ricotta with 50 grams of sugar, raisins (which we soaked for 30-60 minutes), coconut oil, a teaspoon each of vanilla essence and rum. Take the crust out of the fridge and put it in the oven for 10-12 minutes, until the edges start to turn a little golden. While we’re waiting for the crust to bake, we’re not sitting around for nothing, we’re taking care of the pears. Put the remaining 60 grams of sugar in a saucepan over low heat. After the sugar has caramelized, add the whey or water, carefully, because it’s flipping out, it bubbles loudly. After 1 minute, add the pear pieces, mix well and let it boil over low heat. How long we leave depends on how ripe the pears are. Mine were very riped and soft already, so after 3-4 minutes I turned off the heat. Now I also added a teaspoon each of rum and vanilla essence and cinnamon. The crust was out of the oven and slightly cooled, so I spread the ricotta over it, then poured the hot caramelized pears on top. I let it cool for 30 minutes, then put it in the fridge. Cut when completely cool. I waited patiently until the next day. The flavors and juices interpenetrated, the crust softened, without becoming juicy, it turned out a miracle!
