Baked Ricotta with Dried Fruit Compote and Roasted Garlic

Olive oil

3 garlic bulbs

1/3 cup golden raisins

1/3 cup dried apricots, chopped

1/3 cup dried cranberries

1/3 cup prunes, chopped

1 cinnamon stick

1 1/2-inch wide lemon peel strip

1 tablespoon brandy or cognac

2 tablespoons water

2 tablespoons brown sugar

1 teaspoon fennel seeds

Unsalted butter

1 1/2 cups whole milk ricotta

1 egg

1/4 cup grated pecorino cheese

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon minced parsley

Toasted flatbread or pita

Preheat the oven to 400°F. Line a sheet pan with foil.

Slice the garlic bulbs in half widthwise through the fattest part of the bulb. Place the bottoms of the bulb in a Mini Cocotte and drizzle with olive oil. Place the tops back on the bulb and drizzle again with olive oil. Top with the lid and set on the sheet pan. Bake in the preheated oven until the garlic is softened and caramelized, about 1 hour.

Meanwhile, combine the raisins, apricots, cranberries, prunes, cinnamon stick, lemon peel, brandy, water, brown sugar and fennel seeds in a medium mixing bowl and toss to combine. Spoon the mixture into a Mini Cocotte and cover with the lid. Place in the oven on the same sheet pan as the garlic. Cook until the compote is thick and bubbly, about 45 minutes. Stir the mixture halfway through the cooking time, adding more water if it begins to dry out.

Coat the inside of another Mini Cocotte with butter. Place the ricotta, egg, cheese, salt, pepper, and parsley in another medium mixing bowl and whisk to combine. Pour into the Mini Cocotte. Bake until the mixture has puffed all over and is golden brown, about 40 minutes.

Serve all three Mini Cocottes at the same time with toasted flatbread or pita. Spread some of the roasted garlic on the bread then top with a spoonful of the baked ricotta followed by the fruit compote.