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Ricotta Pie with Nectarines, Honey Syrup and Walnuts
An Italian Classic

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Ricotta Pie with Nectarines, Honey Syrup and Walnuts

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Ingredients

Adjust Servings:
200 g Butter at room temperature
150 g Crystal sugar
500 g Ricotta
Orange zest
1 tsp Vanilla powder
3 Eggs
150 g Plain flour
2 tsp Baking powder
2 Nectarines
100 ml Honey
1 Lemon juice and zest
50 g Walnuts
Cuisine:

Ingredients

Directions

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Italian Ricotta Pie is a classic, traditional recipe. I think our Italian Ricotta Pie will make any fan of traditional Italian foods very happy! Ricotta pie is not to be confused with traditional cheesecake. The texture of ricotta pie is lighter and more “eggy” than cheesecake, similar to a thick custard. Traditional ricotta pie often includes chocolate chips or lemon zest, but this recipe uses neither. Instead, I added orange zest and garnished it with fresh nectarines.

Overall, this Ricotta Pie looks inviting and very easy to make. It is definitely sweet. Especially for those of you who love Italian desserts!

I do recommend that you make it at least a day before serving it. It must be completely cooled before serving and it tastes even better after sitting in the fridge for at least one day.

Preheat the oven to 160°C. Beat the butter and sugar in a kitchen machine light and creamy; takes about 5 min. In another bowl beat the ricotta together with the orange zest, vanilla and sniff of salt.

Beat the eggs one at a time through the butter mixture. Add the next egg once the previous egg has been absorbed. Beat in the ricotta mixture. Sift in the baking powder and flour. Use a spatula to fold it in.

Pour the mixture in a mold. The mold (20 cm diameter) has been greased and lined. Bake the ricotta pie in the oven for 65 – 75 min. Let the pie cool down for 15 min. Transfer to a cooling rack and let it cool down further.

Meanwhile heat the honey and 75 ml water in a small pan till boiling point and turn down the heat. Add the lemon juice and zest and let it simmer for 5 min. Add the chopped walnuts and remove from the fire. Let the syrup cool down until it starts to jellify. Cut the nectarines in small parts and spread them over the pie. Generously sprinkle the syrup over the pie.

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