Sweet Ricotta Pudding with Roasted Grapes
A luxurious Italian-inspired dessert featuring smooth, cinnamon-spiced ricotta pudding topped with toasted pine nuts and served with balsamic-roasted grapes. The creamy pudding pairs perfectly with the warm, caramelized grapes for an elegant finale to any meal.
Ingredients
- •2 tablespoons unsalted butter, melted, divided
- •1 tablespoon plain fine dry bread crumbs
- •1⅔ cups whole-milk ricotta
- •2 large eggs
- •¼ teaspoon cinnamon
- •⅛ teaspoon salt
- •5 tablespoons sugar, divided
- •1½ tablespoons pine nuts, toasted
- •2 cups red seedless grapes
- •1 tablespoon balsamic vinegar
Cooking Instructions
- 1.
Preheat oven to 375°F with racks in middle and lower third.
5 min
- 2.
Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
5 min
- 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.
25 min
- 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 min
- 5.
Increase oven temperature to 425°F.
2 min
- 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.
12 min
