Featured Recipe

Fruit of the Cocoa Sweet Ricotta Pudding with Roasted Grapes Servings: 6  Source: Adapted from Gourmet Magazine, July 2008

•	2 tbsp. unsalted butter
•	1 tbsp. plain fine dry bread crumbs
•	1 1/3 cups whole milk ricotta
•	1/2 cup Culinary Traditions™ Fruit of the Cocoa,  thawed
•	2 large eggs
•	1/4 tsp. cinnamon
•	1/8 tsp. salt
•	5 tbsp. sugar, divided
•	1 1/2 tbsp. pine nuts, toasted
•	2 cups red seedless grapes, halved
•	1 tbsp. champagne vinegar
Method:
1.	Pre-heat oven to 375° F with rack in middle and lower thirds.
2.	Butter a 9” glass or ceramic pie plate with some of the butter, then spread bread crumbs in plate to coat.
3.	Blend ricotta, Fruit of the Cocoa puree, eggs, cinnamon, salt and 3 tbsp. sugar in a blender until very smooth, about 2 minutes.
4.	Pour batter into pie plate and sprinkle with pine nuts.
7.	Bake on the middle rack until puffed, golden, and just set, about 25 minutes.
8.	Cool pudding on a rack.
9.	While pudding bakes, toss grapes with remaining butter, remaining 2 tbsp. sugar and vinegar in a small shallow baking pan and let macerate.
10.	Increase oven temperature to 425° F.
11.	Roast grapes in lower third of the oven, shaking pan occasionally, until tender, but not falling apart, 10-12 minutes.
12.	Cool grapes until just warm and serve alongside pudding.