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Ricotta al forno con Prugne al Vino Rosso

 Fabulous autumnal flavours and colours

Serves 8


For the ricotta:

  • A little butter for greasing the tin
  • 500g ricotta
  • 250g cream cheese
  • 2 eggs
  • 125g icing sugar
  • Vanilla essence
  • 40g Amarettini (to garnish)


For the plums:

  • 200g caster sugar
  • 10 plums, stoned and quartered
  • 100ml red wine
  • 250ml water


  1. Preheat the oven to 150°C/Gas mark 2. Grease a 900g loaf tin with some butter.
  2. Put both cheeses into a bowl along with the eggs, sugar and vanilla essence and mix together using an electric whisk. You can also do this in a food mixer if you have one. Pour the mixture into the loaf tin and cook in a bain-marie: place the loaf tin in a deep roasting tin filled with boiling water that comes halfway up the side of the loaf tin. Bake for about an hour or until set. Remove from the water and leave to cool before removing from the tin.
  3. In the meantime, put the caster sugar into a pan along with the red wine and water. Put over a low heat and stir until the sugar is dissolved. Add the quartered plums and poach over a very low heat for about 10 minutes, stirring from time to time. Remove the fruit from the pan, turn up the heat and boil until the juices become syrupy.
  4. Run a sharp knife around the edge of the loaf tin and turn the baked ricotta out onto a plate. Cut into 8 chunky slices and serve with the poached plums in syrup. Crumble the amaretti over the top just before serving.

 Why not have a look at our recipe books

A Delicious Summer that is Just so Italian 

Autumn & Winter Cooking that is Just so Italian

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