6 clementines or similar fruit
600 ml water
1 1/8 cups (250 g) 9 oz caster sugar (superfine granulated)
2 - 4 tbsp cognac
125 g ricotta cheese
3 tbsp flaked almonds, lightly toasted, to serve
600 ml water
1 1/8 cups (250 g) 9 oz caster sugar (superfine granulated)
2 - 4 tbsp cognac
125 g ricotta cheese
3 tbsp flaked almonds, lightly toasted, to serve
method
1. Wash the fruit then prick with a sharp fork once on the top and the bottom and 4 or 5 times around the circumference.
2. Put them into a saucepan with the water and sugar, stir over a low heat to dissolve the sugar and simmer gently, uncovered, until the skins are very soft, and a fork penetrates them like butter. This may take 30-45 minutes.
3. Allow the fruit to cool in the syrup and then chill for at least 4 hours, or overnight.
4. Mix the cognac into the ricotta. The final texture should be like whipped cream.
5. Cut a neat cap from each clementine and stuff with the cognac ricotta. If they have collapsed, the cheese can be used to reshape them; if the inside remains intact, put the ricotta on top.
6. Pour in a little more cognac if liked. At this stage check the consistency of the chilled syrup, which will be deliciously flavoured. If it is too thin and watery boil it up again. Chill the fruit again for 1-11/2 hours.
7. Serve each fruit with the syrup poured over and around it, perhaps with even more cognac drizzled over all and into the syrup. Scatter each serving with the flaked almonds.
2. Put them into a saucepan with the water and sugar, stir over a low heat to dissolve the sugar and simmer gently, uncovered, until the skins are very soft, and a fork penetrates them like butter. This may take 30-45 minutes.
3. Allow the fruit to cool in the syrup and then chill for at least 4 hours, or overnight.
4. Mix the cognac into the ricotta. The final texture should be like whipped cream.
5. Cut a neat cap from each clementine and stuff with the cognac ricotta. If they have collapsed, the cheese can be used to reshape them; if the inside remains intact, put the ricotta on top.
6. Pour in a little more cognac if liked. At this stage check the consistency of the chilled syrup, which will be deliciously flavoured. If it is too thin and watery boil it up again. Chill the fruit again for 1-11/2 hours.
7. Serve each fruit with the syrup poured over and around it, perhaps with even more cognac drizzled over all and into the syrup. Scatter each serving with the flaked almonds.
serving amount
serves: 6
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