Monday, October 31, 2005

Ricotta Pie With Figs

Figs and ricotta are a delicious combination

1/4 c Dried figs; chopped to 1/4" pieces
1-2 TBS Brandy
5 Egg whites
2 Cups Ricotta cheese
1 tsp Lemon zest
1 tsp Orange zest
1 cup Brown sugar
A pinch of cinnamon
A pinch of ground cardomon
1 baked 10 inch pie crust - only half baked

In a small bowl combine the figs and brandy. Microwave on full power uncovered until the brandy has been absorbed and the figs are fragrant, about 1 minute.

Combine the egg whites, ricotta, zests and sugar in the bowl of a food processor with steel blade and run until creamy smooth. Pour into the pie shell, then gently spoon in the figs. Many of the figs will sink and that's okay. Dust the chopped figs in flour and that will help the sinking issue a little. Bake in the middle of a preheated 375 degree oven until set, about 50 minutes. Chill before serving

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