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

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

The sweet and creamy flavors in this lovely dish are the perfect vehicle for summer’s bounty of fruit. Mix and match the stone fruits as desired.

Ingredients

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

Method

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

Halve the

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Oven-Roasted Fruit with Ricotta Cream

Ingredients

Method

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