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Pineapple with orange and Lemon Ricotta
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In the depths of winter, fresh pineapple is a breath of salvation. I love our own home-grown apples, but once in a while I yearn for something juicier and more exotic. Pineapple it is: divine all on its own, but good to dress up when the mood takes you. This is a simple embellishment, sandwiching slices of fruit together with scented, sweetened Ricotta. Standard Ricotta is fine, but the buffalo milk version, if available, tastes richer and creamier. Prepare the Ricotta and pineapple in advance, but keep them separate until the last minute. There is a strange enzyme in pineapple that, when left to work on any soft dairy product, produces a less than charming bitterness.
Many dessert wines exhibit pineapple tones, but the wine here needs to be unctuous and mouth-filling to match the juiciness of the dish.
Typical values per serving:
This recipe was first published in January 2006.