Daybreak Delights: Brioche with Ricotta and Warm Balsamic-Caramel Apples

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Dawn Bitz shows us how to make Brioche with Ricotta and Warm Balsamic-Caramel Apples.

Brioche with Ricotta and Warm Balsamic-Caramel Apples



Six slices of brioche

4 tablespoons unsalted butter, softened

3 large Granny Smith apples (3 large)—peeled, cored and cut into thin wedges

3/4 cup sugar

2 tablespoons balsamic vinegar

1/4 cup plus 2 tablespoons water

3/4 cup chilled ricotta cheese

2 tablespoons chopped almonds




Toast the brioche under the broiler.  Brush with 1 ½ tablespoons butter.  In a large skillet, melt the remaining 2 1/2 tablespoons of butter. Add the apples and cook over moderately high heat, stirring occasionally, about 5 minutes. Add the sugar and cook over moderate heat, stirring occasionally, until caramelized. Add the balsamic vinegar and water and bring to a boil. Simmer over low heat until the apples are tender and the sauce is syrupy.


Spoon the apples over the brioche and dollop the ricotta cheese on top. Drizzle with the balsamic-caramel syrup and sprinkle with the almonds. Serve right away.