Mother nature is just killing me! After 10 days of rain and dreary weather, we had a day and a half of sunshine. It was nice but today mother nature is in a bad mood again. All I can think about is the 90 degree weather and sunshine I am going to get soon in Florida at the Food and Wine Conference .
The one thing I love about spring is the fresh fruit I can’t get at any other time of year. Right now I am on an apricot kick. They seem to be only around for a month so I but as many as I can.
This dessert (or even breakfast) is a perfect light ending to a meal. The apricots can be grilled in advance then slightly warmed in the microwave. Just a little bit of grilling, brings out the natural sweetness of the fruit.
This is my kind of dessert!
- 1 Tablespoon butter
- 6 apricots, pitted and halved
- 1 cup ricotta cheese
- 2 Tablespoons honey
- 1 teaspoon cinnamon
- Melt butter on medium heat in a large non- stick pan. Gill apricots face down for 4 to 5 minutes or until they start to soften. Turn and cook for another few minutes.
- Place on a platter and fill each half with ricotta cheese. Drizzle honey on each and sprinkle with cinnamon.