Cranapple Ricotta Pudding Recipes

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RICOTTA AND VANILLA BEAN PUDDINGS



Ricotta and Vanilla Bean Puddings image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h47m

Yield 10 servings

Number Of Ingredients 13

Butter, for greasing the muffin cups
1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
3 eggs, at room temperature
1/4 cup heavy cream
1/4 cup maple syrup
3 tablespoons sugar
1/8 teaspoon fine sea salt
1 vanilla bean
2 cups fresh, or frozen and thawed, cranberries
1/2 cup water
1 large orange, zested and juiced
1/2 cup sugar, plus extra, as needed

Steps:

  • For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
  • Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
  • In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
  • For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
  • To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

CRANAPPLE RICOTTA PUDDING



Cranapple Ricotta Pudding image

Sweet-Tart with cheesecake texture/sourdough bread pudding all-in-one! Honey-crisp apples and fresh cranberries inspired me to bake a bread pudding, with a touch of real maple syrup. It's comfort food for this February day, when we are expecting a blizzard in New England.

Provided by Beth M. @BakinTime

Categories     Fruit Desserts

Number Of Ingredients 8

2 large honeycrisp apples, peeled and sliced
1 1/2 cup(s) fresh cranberries, chopped
1 pound(s) ricotta cheese
2 large eggs, stirred
2 teaspoon(s) vanilla extract
1/2 cup(s) sugar
6 slice(s) sourdough bread, crust removed, cut into strips
2 tablespoon(s) real maple syrup

Steps:

  • Grease a 2 quart casserole, preheat oven to 350 degrees. Slice apples, chop cranberries. Cut crust off bread and cut bread into about 1/2 inch strips.
  • Mix the two eggs beaten with the ricotta cheese, add the vanilla. Take half the bread and place it first in the casserole, second layer will be half the apples and half of the cranberries, then pour about half of the egg/cheese mixture over and spread evenly.
  • Repeat the layers: bread, fruit, egg & cheese mixture, and last top this with two tablespoons of real maple syrup.
  • Bake uncovered for one hour. Cool slightly and serve!

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