Honey-Poached Apples with Ricotta Cheese

Kitchen Tested
  • Yield 4 servings
  • Prep 25 mins
  • Cook 30 mins

A humble dessert goes way upscale with ricotta and crushed amaretti cookies.

Fall apples
Mark Boughton Photography


2 ripe, firm apples, peeled
2 cups port or red wine
1/2 cup honey
1/2 cup water
Juice of 1 lemon
Rind of 1/2 lemon, cut in strips
1 cinnamon stick
1/2 cup raisins
1 1/3 cups whole-milk ricotta cheese
1/2 cup coarsely crushed amaretti cookies


  1. Cut each apple in half and remove core and seeds. Place in a large saucepan with wine, honey, water, lemon juice and rind, and cinnamon stick. Bring to boil; reduce heat and simmer 10 minutes. Flip apples over and simmer 10 more minutes. Remove apples from liquid and let cool.
  2. Place 1 cup poaching liquid in a small saucepan with raisins. Bring to a boil; reduce heat to low and simmer until raisins are plump and syrupy, about 10 minutes. Remove lemon rind.
  3. Place 1/2 cup ricotta cheese on each plate. Top with 1/2 apple and raisin sauce. Sprinkle with crushed cookies.

Recipe by Chef Jon Ashton.



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