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Mele Ripiene con Ricotta

Mele Ripiene con Ricotta


  • 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


  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.
Source: Recipe from Chris @ MeleCotte.com