2 golden pineapples
1/4 cup sun-dried apricots
1 cup ricotta cheese
Salt and freshly ground black pepper to taste

12 pieces sun-dried apricots
6 mint leaves

Peel pineapples, halved lengthwise, and  cut into 2-inch slices.

Chop apricots and mix with ricotta.
Season with salt and pepper.

Using 2 tablespoons, form cheese mixture into quenelles – small oval shapes.

On chilled plates, arrange 3 pineapple slices per plate and one quenelle. Garnish with apricot pieces and mint.
Finish with freshly ground black pepper.

Serves 6.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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