Mele Ripiene con Ricotta

Ingredients

• 4 large Opal (or Fuji or Gala) apples
• ½ cup (part skim) ricotta cheese
• 3 Tbsp. plus 4 tsp. maple syrup (or honey)
• ½ tsp. vanilla powder (or 1 tsp vanilla extract)
• ¼ tsp. cinnamon
• 1 Tbsp. roasted pistachio, finely chopped, plus some for garnish
• 4 Tbsp. unsalted butter
• 4 cinnamon sticks

Method

1. Preheat an oven to 450 ͦ F. Remove the core of the apples with an apple corer or a spoon, being sure to leave the base unbroken). Place apples in a 9-inch glass pie plate. Add 2 tablespoons of butter and 2 tablespoons of maple syrup in the bottom of the plate.
2. Mix the ricotta, 1 tablespoon of maple syrup, vanilla powder, cinnamon, and pistachios; set aside.
3. Cut 2 tablespoons of butter into 4 pieces; fill each apple core with a piece of butter and 1 teaspoon maple syrup.  Divide the ricotta filling into each of the apple cavities. Add a cinnamon stick so that it sticks out of the center.
4. Bake for about 30 minutes, basting at least one time with butter/maple syrup from the pan, until the apples are tender. Cooking time will depend on the size of the apples. Serve immediately, with pistachio garnish.