ricotta fruit topping

makes 250 g (9 oz/1 cup)

45 g (1¾ oz/¼ cup) dried apricots

125 g (4½ oz/½ cup) fresh ricotta cheese

pinch ground cinnamon

Put the dried apricots in a bowl with 250 ml (9 fl oz/1 cup) water. Cover with plastic wrap and leave to soak overnight.

Drain the apricots, reserving the soaking liquid. Put the apricots and 125 ml (4 fl oz/½ cup) of the soaking liquid into a blender and blend until smooth. Add the ricotta cheese and cinnamon and blend until smooth. Transfer to a bowl and serve as an accompaniment to stewed, fresh or tinned fruit.

This ricotta fruit topping can be stored in an airtight container in the refrigerator for up to 2 days.

Tip: Instead of the soaked dried apricots you can try using unsweetened tinned peaches and a little of their juice; or homemade stewed apple puréed with a pinch of ground cloves and 1 teaspoon honey. Alternatively you can add soaked pitted prunes and their soaking juice; or add the finely grated zest and juice of 1 orange.