The Apple of My Eye

by Jon Ashton

When I'm not on the road cooking, I love to entertain. And admittedly, I like the decorating that goes with it, too. Here are some of my favorite ideas:

Pour water, white wine or maple syrup in small carafes and use apples as stoppers.
With food-safe ink, write names on apples to use as place cards.
Pair apples with cheese and write names of cheeses on apples with food-safe ink.
Make a quick applesauce with chopped apples, brown sugar and lemon juice. Simmer until thick. Add candied ginger, too.

Honey Poached Apple with Ricotta Cheese

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honey , ricotta , cheese , lemon , poached

Ingredients

2 ripe, firm apples, peeled
2 cups red port or wine
1/2 cup honey
1/2 cup water
Juice of 1 lemon
Rind of 1/2 lemon, cut in strips
1 cinnamon stick
1/2 cup raisins
1 1/3 cups whole-milk ricotta cheese
1/2 cup coarsely crushed amaretti cookies

Instructions

1. Cut each apple in half and remove core and seeds. Place in a large saucepan with wine, honey, water, lemon juice and rind, and cinnamon stick. Bring to boil; reduce heat and simmer 10 minutes. Flip apples over and simmer 10 more minutes. Remove apples from liquid and let cool.
2. Place 1 cup poaching liquid in a small saucepan with raisins. Bring to a boil; reduce heat to low and simmer until raisins are plump and syrupy, about 10 minutes. Remove lemon rind.
3. Place 1/2 cup ricotta cheese on each plate. Top with 1/2 apple and raisin sauce. Sprinkle with crushed cookies. Serves 4.

Recipe by Relish Chef Jon Ashton, "The Apple of My Eye," Oct. 2009.

Nutritional Information

Per serving: 390 calories, 13g fat, 40mg chol., 11g prot., 52g carbs., 3g fiber, 85mg sodium.