New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes from her three restaurants, including The Spotted Pig, many of them combining hot and cold ingredients. The chilled ricotta served over warm apples here expresses her style and makes an amazingly fast dessert.
More Fast Desserts
Six 3/4-inch-thick slices of white bakery bread or pain de mie
4 tablespoons unsalted butter, softened
1 1/2 pounds Granny Smith apples (3 large)—peeled, cored and cut into thin
3/4 cup sugar
2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons water
3/4 cup chilled ricotta cheese
2 tablespoons chopped marcona almonds
How to Make It
Preheat the broiler. Brush the bread with 1 1/2 tablespoons of the butter. Broil the bread 4 inches from the heat for 1 minute, turning once, until browned. Transfer to plates.
In a large skillet, melt the remaining 2 1/2 tablespoons of butter. Add the apples and cook over moderately high heat, stirring occasionally, until browned in spots, about 5 minutes. Add the sugar and cook over moderate heat, stirring occasionally, until caramelized, 2 to 3 minutes. Add the balsamic vinegar and water and bring to a boil. Simmer over low heat until the apples are tender and the sauce is syrupy, about 4 minutes.
Using a slotted spoon, spoon the apples over the toasts and dollop the ricotta cheese on top. Drizzle with the balsamic-caramel syrup and sprinkle with the almonds. Cut each toast in half and serve right away.
The caramelized apples can be refrigerated overnight. Reheat gently, adding a tablespoon of water if necessary.
Softly sweet, frizzante Moscato d'Asti is nice with subtly sweet dishes because it won't overpower them. It's also low in alcohol, making it a perfect brunch wine.
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