An Unusual Baked Pudding for the Editors of Saveur
Saveur: The New Classics Cookbookby the editors of Saveur magazine is like an international and modern Joy of Cooking. Broad in scope and friendly in tone, this book is about the food you want to make – on a weeknight, for special events and when you are looking to expand your horizons. This baked pudding is emblematic of the book’s recipes – easy, elegant and just a little bit different. We are also featuring their similarly simple, but no less delectable, Blueberry Slump (which we tried with frozen fruit, by the way, so no need to wait to make it). Helen Rosner, a Saveur editor, also sat down with us for a chat.
Excerpted from Saveur: The New Classics Cookbookby the Editors of Saveur. Published by Weldon Owen 2014
Whipped with an egg and lightened with lemon zest, ricotta transforms into a simple, custard-like dessert once baked. Topped with a cherry sauce perfumed with orange and orange blossom water, it’s a beautifully rustic summer dessert.
- Unsalted butter, for greasing
- 11⁄2 cups whole-milk ricotta cheese, drained overnight
- 3 tbsp. honey
- 1 tsp. grated lemon zest
- 1 egg
- 1 cup fresh or frozen pitted cherries, halved
- 3 tbsp. sugar
- 2 tbsp. freshly squeezed orange juice
- 1 tsp. orange blossom water
- Make the ricotta: Heat oven to 400°F. Lightly grease four 4-oz. ramekins with butter and place on a baking sheet. Whisk ricotta, honey, lemon zest, and egg in a bowl until smooth. Divide ricotta mixture among ramekins and smooth the tops with a spatula. Bake until lightly puffed and golden brown on top, 30–35 minutes. Remove from oven and let cool slightly.
- Make the cherries: Bring cherries, sugar, and orange juice to a boil in a 1-qt. saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cherries soften and liquid reduces to a syrup, 20–25 minutes. Remove from heat and stir in orange blossom water; let cool slightly. Transfer ramekins to serving plates; spoon cherries and syrup over top.