INGREDIENTS
6—3” rounds of puff pastry, baked and cooled
1/2 cup ricotta cheese, part skim
2 cups blueberries, fresh or frozen
8 dried apricots, quartered
1 teaspoon lemon zest
1/2 cup water
1/2 cup honey
2 stems fresh rosemary
8 fresh mint leaves, sliced in chiffonade
1/2 cup fresh berries (optional)
DIRECTIONS
Warm honey in small saucepan, add rosemary
and pound with a wooden spoon to release
the flavor. Remove from heat. Steep at least
15 minutes, but no longer than 1 hour. Strain
and cool.
Mix ricotta with 1 Tablespoon of cool honey.
|