Name: Oven-Roasted Summer Fruits with Ricotta-Vanilla Cream
Yield: Serves 6–8
Ingredients: 2 nectarines; ¼ cup (2 oz/60 g) crème fraîche; Honey for serving; 1 Tbsp extra-virgin olive oil; 8 fresh figs; About ½ lb (250 g) cherries (optional); 1 cup (8 oz/250 g) fresh whole-milk ricotta cheese; ½ tsp vanilla extract 6 Tbsp (3 oz/90 g) sugar; 2 peaches

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

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.

Ingredients

1 cup (8 oz/250 g) fresh whole-milk ricotta cheese
¼

Method

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 desire