Polenta Custard with Port-Stewed Autumn Fruits

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Course Desserts

Ingredients in this Recipe

1 1/8 cups large dried apricots
1 cup ricotta cheese
1/2 cup sugar
1/4 cup golden raisins
1/4 cup grappa or other brandy
1/4 tsp. ground cinnamon
1/8 tsp. salt
10 whole cloves
2 1/4 cups milk
3 cups port wine
3 eggs, lightly beaten
3 pears, preferably Bosc, peeled, halved and cored
3 Tbs. honey
3/4 cup Italian polenta

Recipe Preparation

See Full Recipe at Williams-Sonoma

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