Oven-Roasted Summer Fruits with Ricotta-Vanilla Cream


This is one of the best summer desserts that I know, and it couldn’t be simpler. A spoonful of the roasted fruit, slightly caramelized, is like eating a cobbler without the crust. Ricotta drizzled with honey is a subtle and sublime addition, adding a lush creaminess to the dish.


  • 1 cup (8 oz/250 g) fresh whole-milk ricotta cheese
  • ¼ cup (2 oz/60 g) crème fraîche
  • ½ tsp vanilla extract 6 Tbsp (3 oz/90 g) sugar
  • 2 peaches
  • 2 nectarines
  • 3 plums
  • 8 fresh figs
  • About ½ lb (250 g) cherries (optional)
  • 1 Tbsp extra-virgin olive oil
  • Honey for serving


Preheat the oven to 475°F (245°C). In a bowl, combine the cheese, crème fraîche, vanilla, and 2 tablespoons of the sugar and mix well. Cover and refrigerate until ready to use.

Halve the peaches, nectarines, and plums and remove the pits. Cut the halves in half again, if desired. Trim off the hard tip of each fig stem and leave the figs whole. Leave the cherries whole, if using. Combine all the fruits in a roasting pan large enough to fit them in a single layer, drizzle with the olive oil, and turn the fruits several times. Sprinkle with the remaining 4 tablespoons (2 oz/60 g) sugar and turn once or twice.

Roast until the fruits are slightly collapsed and golden or lightly charred, 15–20 minutes.

To serve, spoon the fruits and their cooking juices into a serving bowl or individual dessert bowls. (If you like, halve or quarter the figs lengthwise. If you have used the cherries, let your guests know the pits are intact.) Divide the ricotta mixture among small bowls and swirl a little honey into each serving. Place the ricotta alongside the fruit and serve at once.