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1
In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla.
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2
Fold in the heavy cream which has been beaten until soft peaks have formed.
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3
Wet cheese cloth and squeeze out excess moisture.
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4
Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
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5
Spoon cheese mixture into mold and fold the cheese cloth over the top.
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6
Place mold on a rack over a pan.
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7
Let it drain overnight in the refrigerator.
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8
To serve, unwrap, invert and.unmold onto a plate and spoon Apricot Sauce over the top.
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9
Recommended Wine: Martini & Rossi Asti
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10
In a saucepan cover the apricots with hot water and add the vanilla bean.
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11
Let stand for 30 minutes.
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12
Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft.
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13
Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish.
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14
Add the cherries and angelica.
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15
Reduce cooking liquid until it is syrupy and stir in the galiano.
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16
Pour syrup while still hot over fruit.
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17
Stir in lemon juice.
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18
Add water to thin sauce to desired consistency.
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19
Let cool.
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20
Chill, covered; until ready to serve.
