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  • 2 ripe, firm apples, peeled
  • 2 cups port or red wine
  • 1/2 cup honey
  • 1/2 cup water
  • Juice of 1 lemon
  • Rind of 1/2 lemon, cut in strips
  • 1 cinnamon stick
  • 1/2 cup raisins
  • 1 1/3 cups whole-milk ricotta cheese
  • 1/2 cup coarsely crushed amaretti cookies


  1. Cut each apple in half and remove core and seeds. Place in a large saucepan with wine, honey, water, lemon juice and rind, and cinnamon stick. Bring to boil; reduce heat and simmer 10 minutes. Flip apples over and simmer 10 more minutes. Remove apples from liquid and let cool.
  2. Place 1 cup poaching liquid in a small saucepan with raisins. Bring to a boil; reduce heat to low and simmer until raisins are plump and syrupy, about 10 minutes. Remove lemon rind.
  3. Place 1/2 cup ricotta cheese on each plate. Top with 1/2 apple and raisin sauce. Sprinkle with crushed cookies.
Recipe by Chef Jon Ashton.

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The recipe was originally published as Honey-Poached Apples with Ricotta Cheese on

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