Sometimes, my winter fruit needs a little gentle coaxing. I can't be the only one tired of apples at this point, can I? At this time of year, especially on those tauntingly warm days we know can't last, I go positively stir crazy for summer fruit. But patience is a virtue (they say, those who, I would guess, aren't really waiting for anything) and so I thought I'd better come up with a way to make apples interesting again without undoing all of my fruit-eating virtue.
Sunday, March 8, 2009
This spread works magic. I often slather peanut butter on apples, and especially bananas, and when in Europe, it's always nutella. But I can now say that I'm a convert to peanut butter ricotta instead. Guys, this is good stuff. This will make your apples sing, and your toast will never be dry again. And guess what. It's not half bad for you. In fact, it's even less than half bad. And it is so, so good.
Peanut Butter Ricotta Spread
Adapted from Canyon Ranch Cooking
1 cup ricotta cheese, part skim is fine, so is homemade
1/2 cup roasted, skinned peanuts
2 tablespoons milk, skim is fine
1 1/2 teaspoons vanilla extract, or to taste
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Grind the peanuts in a food processor until they're the consistency of a grainy paste, or smoother if you like. Add the rest of the ingredients and process until smooth. Spread on fruit, toast, bagels, waffles, anything you come across. Or eat it with a spoon.
Update: for a delicious variation, try substituting real maple syrup for the sugar. The extra liquid from the syrup makes the milk unnecessary, if you don't want to use it.