But today, what out of my news-peruse stuck with my wee brain but a sinfully good recipe. Diet be damned! I read this in the a.m., drooled, picked up the ingredients on my walk and made in the p.m. Oh so worth it (even though I used generic marmalade instead of the Seville).
http://theglobeandmail.com/servlet/story/LAC20071027.WAVERMAN27/TPStory/
CHOCOLATE, RICOTTA, DRIED APRICOTS AND ALMONDS
what you need
- 4 ounces bittersweet chocolate, finely chopped
- 1 cup ricotta
- 1/4 cup sour cream (low-fat is fine)
- 1/4 cup chopped dried apricots
- 1/4 cup Seville orange marmalade with peel
- 1 tablespoon water
- 1/4 cup blanched almonds, toasted and chopped
what you do
- Place chocolate in a small, heavy-bottomed pot over low heat, stirring occasionally until melted. Set aside.
- Combine ricotta and sour cream in a medium bowl. Add melted chocolate and stir until mixture is uniform.
- Place dried apricots, marmalade and water in a small pot over medium heat.
- Bring just to a simmer, then turn heat to low and simmer gently for 5 minutes, stirring occasionally, or until apricots are very soft and liquid just glazes fruit.
To serve: place a spoonful of chocolate ricotta mixture into each of 4 small glasses, sprinkle with glazed apricots and almonds, top with another spoonful of ricotta and finish with remaining apricots and almonds. Serves 4.
