Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper Recipe

Name: Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1 cup sugar; 2 cinnamon sticks; 4 star anise; 1/4 teaspoon black peppercorns, roughly crushed; 6 fresh apricots, pitted and quartered; 1/2 bulb fennel, sliced crosswise into 1/8-inch strips; 4 slices country bread; 1/2 pound ricotta cheese; 2 tablespoons chopped toasted pistachios; Sea salt and freshly ground black pepper

Servings: persons

1 cup water
1 cup sugar
2 cinnamon sticks
4 star anise
1/4 teaspoon black peppercorns, roughly crushed
6 fresh apricots, pitted and quartered
1/2 bulb fennel, sliced crosswise into 1/8-inch strips
4 slices country bread
1/2 pound ricotta cheese
2 tablespoons chopped toasted pistachios
Sea salt and freshly ground black pepper

1
In a saucepan, combine the water, sugar, cinnamon, star anise, and crushed peppercorns and bring to a boil.
2
Reduce the heat and simmer for 2 minutes.
3
Add the apricots and fennel, and stir.
4
Bring the mixture back to a simmer and cook for about 10 minutes, until the apricots are soft and the fennel has just a slight crunch.
5
Grill the bread on both sides.
6
Spread the ricotta on each slice of bread and top with the apricots and the fennel.
7
Finish with the pistachios and season with salt and pepper.
8
Cut into halves, and serve.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup water, 1 cup sugar, 2 cinnamon sticks, 4 star anise, and more.

Yes, Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper

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