Recipe

Dates Poached in Spiced Wine Spooned over Fresh Ricotta

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Dates Poached in Spiced Wine Spooned over Fresh Ricotta

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by student epicure

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by student epicure

This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
AppleAnnie's Testing Notes: This recipe from student epicure packs a deep, rich and complex flavor in a light but elegant dessert. Star anise, cinnamon, fennel and black peppercorns flavor the heavenly wine syrup and...
This recipe from student epicure packs a deep, rich and complex flavor in a light but elegant dessert. Star anise, cinnamon, fennel and black peppercorns flavor the heavenly wine syrup and poached dates, to be served over creamy but not-too-rich ricotta. This recipe is most likely intended for soft dates like the Medjool variety. I used semisoft Deglet Noor, which took significantly longer to cook, and needed to have their rough, papery skins removed after poaching. I'll be making it again, taking care to use Medjool dates. It is a winning combination and a satisfying end to a fine meal. - AppleAnnie

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Chef
student epicure's Notes: I like not-too-sweet Italian-style desserts. Several years ago, I was at a dinner party in Cambridge where the host made this wonderful dessert of poached dates with Apican spices served...
I like not-too-sweet Italian-style desserts. Several years ago, I was at a dinner party in Cambridge where the host made this wonderful dessert of poached dates with Apican spices served over vanilla ice cream. I was besotted. Apician dates are often stuffed with almonds and I've seen many different spice combinations used, but this is the combo I prefer. I also like something a bit lighter than ice cream, and so fresh ricotta has become the perfect vehicle. (Note: boyfriend seems to have eaten the whole batch already, scoundrel!) This makes what I might call a European sized serving of dessert -- just enough little bit of sweetness to satisfy you at the end of a meal =) - student epicure

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Serves 4

20 pitted dates Ask a question about this ingredient

2 1/2 cups full bodied red wine (I like to use a red Zinfandel) Ask a question about this ingredient

2 whole star anise Ask a question about this ingredient

2 cinnamon sticks Ask a question about this ingredient

1/2 teaspoon whole fennel seeds Ask a question about this ingredient

1/2 teaspoon whole telicherry black peppercorns Ask a question about this ingredient

1/4 cup brown sugar (packed) Ask a question about this ingredient

fresh ricotta for serving Ask a question about this ingredient

Place dates and wine in a small sauce pan. Make a small pouch for the spices. I usually put them in a coffee filter and then fold it over and staple the edges close. Add pouch to the dates and wine and heat over medium heat until gently simmering for ~12 minutes.
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Remove dates from wine using a slotted spoon and place in a small serving bowl.
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Raise heat to medium/high and begin to reduce the wine. When you reach ~2/3 cup, add sugar and stir to dissolve. Continue reducing until wine has become syrupying and thickens on the back of a spoon (~20 minutes).
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Squeeze spice pouch and discard. Pour syrup over dates and stir gently to incorporate.
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Spoon ~1/3 cup fresh ricotta into four small dishes and then spoon 4-5 dates plus syrup on top of the ricotta to serve.
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