Lemon and Poppy Seed English Muffin Shortcake with Fruit Syrup

These sweet little treats are an easy and delicious dessert you can whip up in no time with whatever berries (fresh or frozen!) you have on hand!

Recipe: Lemon and Poppy Seed English Muffin Shortcake with Fruit Syrup

Serves:

Ingredients: 

1 package of @ThomasEnglishMuffins, divided open using fingers or a fork

2tbsp good quality butter, unsalted

15oz whole milk ricotta

1tsp poppy seeds

1 lemon, zested and cut in half, zest for garnish

3 Tbsp honey

Fruit Syrup: fresh or frozen fruit works! 

1/2c blueberries

1/2c blackberries

1/2c raspberries

1/2c strawberries, roughly chopped

1/4c sugar or honey

Directions:

To a large pan over medium heat add butter, when it begins to melt add your Thomas’ English Muffins face down to toast, about 4-5 minutes. Meanwhile, to a large bowl or food processor add ricotta, poppy seeds, the juice from half of a lemon, and honey. Whisk if using a bowl, puree for 1 minute. 

To a small saucepan, add your fruit of choice, sugar, and remaining lemon, let that cook down (I cooked for about 10 minutes) so it makes a thin but delicious syrup! Set aside to cool. 

To assemble take the larger half of your Muffin, about 3 tablespoons of ricotta filling, 1-2 tablespoons of syrup depending on your preference, top with the other half of the English Muffin, more ricotta if desired and more syrup then garnish with lemon zest, serve and enjoy!