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 | ingredients |
| | 2 navel oranges, segmented (see note, below), juice reserved
1/2 cup orange marmalade
2 cups part-skim ricotta cheese
shortbread cookies, for serving (optional)
Strawberry Fig Sauce on Pound Cake
8 to 10 ounces dried figs, stemmed and quartered
1/4 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
1 bag (16 ounces) frozen strawberries, thawed
1/2 cup sugar
pinch salt
8 slices (each 1/2 inch thick) pound cake
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 | Swift Sauces: Orange Sauce on Ricotta |
| | Serves 4 |
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- In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
- To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
- SEGMENTING AN ORANGE: Using a sharp knife, slice off top and bottom of orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.
Strawberry Fig Sauce on Pound Cake
Serves 4
- In a medium saucepan, bring figs, wine, and ? cup water to a boil. Cover pan; remove from heat. Let stand until figs begin to soften, 5 to 10 minutes.
- Meanwhile, in a blender, purée strawberries, sugar, and salt until smooth. Push through a fine-mesh sieve into fig mixture in saucepan.
- Bring mixture to a boil, reduce to medium-low; simmer until sauce has thickened and figs are tender, 5 to 10 minutes. (To store sauce, cover and refrigerate up to 2 days.) To serve, divide cake among four serving plates; top with sauce.
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