Honey-Poached Apples with Ricotta Cheese

Fall apples
Mark Boughton Photography
  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 30 mins


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

Nutritional Info *per serving

  • Calories 390
  • Fat 13g
  • Cholesterol 40mg
  • Sodium 85mg
  • Carbohydrate 52g
  • Fiber 3g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 40%
  • Calcium 20%
  • Iron 10%