Purée the soaked apricots with 125ml of their soaking liquid until smooth.
Add ricotta cheese and cinnamon to the purée and blend until smooth.
Chill the Topping until required and use as an accompaniment to Dried Fruit Compote or stewed, fresh or canned fruit.
To store - Keep covered in the refrigerator for up to 2 days.
To vary - Instead of the apricots, combine the ricotta with: canned unsweetened peaches and a little of
their juice; canned sweetened or home made stewed apple, puréed with a pinch of ground cloves and 1 tsp clear honey, the grated rind and juice
of an orange; soaked and stoned prunes and their soaking juice.
Try this as a spread on hot wholemeal toast for breakfast. It's also delicious as a dip for fresh fruit.
