Prepare this dessert in the winter, when blood oranges are at their peak. During other times of the year, vary the fruit with the season.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).
- 2 blood oranges
- 1/2 cup fresh whole-milk ricotta cheese
- 1/2 cup pistachio nuts, chopped
- Pomegranate seeds for garnish (optional)
- 1/4 cup honey
- 1 Using a sharp knife, cut a slice off the top and bottom of 1 blood orange, exposing the flesh. Stand the fruit upright and, following the contour of the fruit, cut down to remove the peel and pith in wide strips. Repeat with the second blood orange.
- 2 You can segment the fruit or slice it. To segment the fruit, hold it over a bowl in one hand and with the other hand, cut along both sides of each segment to free it from the membrane, letting each segment drop into the bowl. Pick out any seeds with the tip of the knife, then cut the segments in half crosswise.
- 3 To slice the oranges, cut them crosswise into thin slices, then pick out any seeds with the tip of the knife.
- 4 Divide the cheese equally among 4 dessert bowls or short glasses.
- 5 Divide the oranges among the bowls, arranging them on top of the cheese. Sprinkle evenly with the pistachios and pomegranates, then drizzle each serving with 1 tablespoon honey.
- 6 Serve immediately.