Spiced Fruit Compote With Ricotta Cream - cooking recipe

Ingredients

Compote
1 1/2 cups muscat wine
1/2 cup water
1/3 cup orange juice
1/4 cup lime juice
3/4 cup sugar
4 small carambolas, sliced
6 fresh dates, seeded, halved
7 dried figs, halved
3/4 cup dried apricot
2 cinnamon sticks
1 vanilla bean
5 cardamom pods, bruised
1/2 teaspoon finely grated lime juice
2 tablespoons shelled pistachios, chopped
Ricotta cream
200 g low-fat ricotta cheese
1 1/2 tablespoons icing sugar
1/4 teaspoon ground cinnamon
1 tablespoon skim milk

Preparation

Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves. Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup, Simmer uncovered without stirring 10 minutes or until fruit is tender. Cool syrup, cover, refrigerate 3 hours or overnight. DIscard cinnamon sticks, cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.