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Sweet Ricotta Pudding with Roasted Grapes

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Sweet Ricotta Pudding with Roasted Grapes

Sweet Ricotta Pudding with Roasted Grapes

amanda

Equipment

  • Skillet/Fry Pan - For roasting grapes.

  • Pudding Maker/Ramekin(s) - To set the sweet ricotta pudding.

Ingredients

  • 2 tablespoons unsalted butter, melted, divided

  • 1 tablespoon plain fine dry bread crumbs

  • 1 2/3 cups whole-milk ricotta (15 ounces)

  • 2 large eggs

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 5 tablespoons sugar, divided

  • 1 1/2 tablespoons pine nuts, toasted

  • 2 cups red seedless grapes (3/4 pound), halved

  • 1 tablespoon balsamic vinegar

Instructions

1

Instruction 1

Preheat oven to 375°F with racks in middle and lower third.
2

Instruction 2

Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
3

Instruction 3

Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
4

Instruction 4

While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
5

Instruction 5

Increase oven temperature to 425°F.
6

Instruction 6

Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.
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