Baked ricotta with burnt orange sauce

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How to make Baked ricotta with burnt orange sauce

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:50
  • Total Time : 1:05

Ingredients

  • 4 oranges
  • 1kg fresh ricotta, well drained
  • 2 eggs, lightly whisked
  • 1/4 cup finely chopped mixed fresh herbs (tarragon, chives and parsley), plus extra, to serve
  • 100g (1/2 cup) caster sugar
  • 1 long fresh red chilli, sliced
  • 1 tablespoon tarragon or white wine vinegar

Method

  • Step 1 Peel 2 oranges. Use a sharp knife to cut away the white pith and remove the orange segments, cutting close to either side of the white membranes. Discard the peel and set the orange segments aside.
  • Step 2 Preheat oven to 180C/160C fan forced. Spray a round 19cm (base measurement) ovenproof dish with oil.
  • Step 3 Combine the ricotta, egg and herbs in a bowl. Season. Transfer mixture to the prepared pan. Press down well and smooth the surface. Bake for 50 minutes or until firm. Set aside to cool slightly.
  • Step 4 Meanwhile, juice the remaining oranges. Place sugar and 2 tbs water in a small saucepan over medium-high heat. Stir for 2 minutes or until sugar dissolves. Simmer, without stirring, for 5 minutes or until mixture turns a dark caramel in colour. Remove from heat. Add 1 ⁄2 cup orange juice (use remaining juice in another dish). Return pan to low heat. Simmer, stirring occasionally, for 7 minutes or until mixture is reduced and thickened. Stir in chilli and vinegar. Set aside to cool. Stir in orange segments.
  • Step 5 Spoon the orange mixture over the warm ricotta. Sprinkle with extra tarragon.

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