|Serves||6 to 8|
|Total Time||1½ hours|
Make this classic Central European dessert when summer’s apricots are at their ripest, and serve with a glass of Riesling.
|8 to 12||ripe-but-firm apricots (see Note)|
|2||cups (16 ounces) ricotta|
|1||cup Cream of Wheat or farina (see Note)|
|~||Pinch of salt|
|1||cup finely ground breadcrumbs|
|4 to 6||Tbsp. butter, plus extra as needed|
|~||Confectioner’s sugar, for dusting|
Try to use smaller apricots for this dessert; they cook much faster.
You can use instant or quick-cooking cereal, but it makes for a much wetter, gloppier dough that’s significantly harder to work with.
This content is from the Culinate Kitchen collection.
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