Spiced Fruit Compote With Ricotta Cream Recipe

How to Make Spiced Fruit Compote With Ricotta Cream

1. In a large saucepan, combine 1 cup muscat juice, 1/2 cup orange juice, 1/4 cup port wine, 1/4 cup Marsala wine, and 1/2 cup granulated sugar. Stir gently over medium heat until the sugar dissolves completely.
2. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, or until the mixture slightly thickens. Do not stir.
3. Add 1 cup carambola (star fruit), 1/2 cup pitted dates, 1/2 cup mixed dried fruits (such as cranberries, apricots, and cherries), 2 cinnamon sticks, 1 split vanilla bean, 6 cardamom pods, and the zest of 1 orange to the syrup. Simmer uncovered for 10 minutes, or until the fruit is tender. Do not stir.
4. Remove from heat and let the compote cool completely. Cover and refrigerate for at least 3 hours, or preferably overnight to allow the flavors to meld.
5. Before serving, discard the cinnamon sticks, cardamom pods, and vanilla bean.
6. **Prepare the Ricotta Cream:** In a medium bowl, beat 1 cup ricotta cheese, 2 tablespoons powdered sugar, and 1/4 teaspoon ground cinnamon using an electric mixer until smooth and creamy.
7. Stir in 2 tablespoons of milk until the desired consistency is reached.
8. Serve the chilled compote topped with a generous dollop of ricotta cream and crushed pistachios for garnish.