crabapple pear ricotta pudding
Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Kind of Dish | desserts |
| Dietary Info | vegetarian |
| Tags | crazy puree |
Description
this recipe is easy if you can find the canoe club.
Ingredients
- 10 crab apples
- 1 big pear
- 3 T brown sugar/maple syrup/agave
- 2 T plain yogurt
- 1 t cinnamon
- 1 water
- 1 t lecithin (optional)
- 1⁄2 Lemon
- 2 T ricotta cheese
Instructions
- make sure the time of year is late july
- take a walk in walthamstow marsh along the river lea
- near the strangely deserted canoe club, look on the east bank for a crab apple tree and pick like 10 of them
- slice the apples and remove core and seeds, put in pot with pear and cinnamon with enough water to cover it all. add something sweet like maple syrup, agave or brown sugar, and cook it all down on the stove til soft. don't cook all the liquid away though, you need that.
- put everything in the blender (you'll need the juice from the 1/2 lemon).
Notes
- you could do this with regular apples too, but you should change proportions a little to take their extra sweetness into account
- key rule with the blender is to put the liquid in first, but not all of it. the liquid helps the blender work, so it needs to be down there with the blades. after blending for a little bit, add the rest of the liquid only if necessary. it's easy to end up with a smoothie here if you put in too much liquid.
