Simple Pleasures: Ricotta with Honey and Fruit
On the morning of Easter Sunday, there won’t be any slaving over a hot stove. There’ll be no worrying about whether the eggs will poach properly, or how to have half-a-dozen omelets hot at once. Instead, there’ll be a room full of happy people, dipping their spoons again and again into rich bowls of creamy, smooth, nourishing ricotta, made slightly sweeter with a drizzle of wildflower honey, and some beautifully plump dried fruit.
When a dish is simple enough for a fast weekday breakfast, yet still fancy enough to serve to your best company, you know it’s a keeper. We make this dish on contemplative winter mornings with dried fruit, when we just want to sit and slowly savor each moment.
But it’s also fantastic in the height of summer with the best fresh fruit, hurriedly gobbled as we run out the door to the beach. As soon as rhubarb comes in, there will be homemade compotes with ricotta. And in the fall, stewed spicy apples with raisins will contrast the coolness of the ricotta, melting together in one creamy bite.
With such a simple dish, it’s important to use the best ingredients. Consider making your own ricotta, or getting a high-quality whole milk creamy version.
So at your next brunch, set out a few loaves of nice bread and some muffins, big generous bowls of ricotta, honey, and fruits. Then sit back and wait for the happy silence of dipping spoons.