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Recipes 

FIADONE with Apricots

Marc Coffey

Fiadone with Apricots

Makes: one 9 inch pie

Prep: 45 minutes

Cook: 30-40 minutes

Ingredients

  • Candied Apricots for garnish (Recipe below)
  • Lemon Biscotti Crumb Crust (Recipe below)
  • 1 lb. Whole Milk Ricotta Cheese
  • 1/2 C. Sugar
  • 3 eggs lightly beaten
  • Zest of one lemon
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp. Limoncello (optional but good!)
  • 1/2 C. Chopped Dried Apricots

Instructions

  1. Make the crumb crust, set aside to cool completely before filling. see below
  2. Make the candied apricots (can be made ahead) see below
  3. Mix together: ricotta, sugar, eggs.
  4. Add lemon zest, lemon juice, and Limoncello (if using)
  5. Add the chopped apricots and mix in.
  6. Pour the mixture into the pre-baked crumb crust.
  7. Bake at 350 degrees until firm in the middle – about 30-40 minutes.
  8. Cool – remove spring form band around the pie.
  9. Serve your FIADONE, garnished with the candied apricots. I like to use them whole.

Lemon Biscotti Crust

Makes: one 9 in. crust

Ingredients

  1. 1 1/2 C. Lemon Biscotti Crumbs (Lemon Ginger Biscotti Recipe: HERE )
  2. 5 Tbsp. Melted Butter

Instructions

  1. The easiest way to make the crumbs is in the food processor. If you don’t have one, put the biscotti in a plastic bag and crush them with a mallet or hammer)
  2. Add the melted butter to the crumbs, mix well and press them into a 9 in. spring form pan
  3. Bake at 350 degrees for about 6-8 minutes.
  4. Cool completely before filling.

Candied Apricots

Makes: 6 oz. candied apricots

Prep: 15 minutes

Ingredients

  • 6 oz. Dried Whole Apricots
  • 1/3 c. Water
  • 3 Tbsp. Fresh Lemon Juice
  • 1/4 C. Honey
  • 1/4 C. Sugar
  • 1/2 Tsp. cinnamon

Instructions

  1. Put all ingredients in a pan and bring to a boil.
  2. Reduce heat to medium and simmer about 12 minutes, turning the apricots occasionally. Apricots will plump up as they cook. Watch the syrup that it doesn’t dry up – if so add a little water.
  3. On a greased sheet of foil, using tongs, place each candied apricot on foil to cool.
  4. Wash your pan immediately, as the candy syrup hardens and will be difficult to remove later.
  5. You can make these ahead.