GRILLED STONE FRUIT WITH WHIPPED RICOTTA
Why not try a grilled stone fruit salad as a dessert one night? This is a great recipe to use up any super-ripe fruit you may have and what a delicious way to enjoy the bounty of summer.
Ingredients
Assorted stone fruit (apricots, nectarines, peaches, plums)
Butter
Runny honey
¼ cup pistachios, chopped
Thin slices of toasted fruit bread, optional but Panettone is perfect with this dish!
For the whipped ricotta:
200 grams cream cheese at room temperature
200 grams firm ricotta
3 tablespoons cream
1 teaspoon vanilla paste or extract
Method
Preheat your grill to the highest setting
Cut the fruit in half, remove the stone, and place cut side up in a shallow roasting dish
Place a small piece of butter in the cavity of each piece of fruit, then about 1 teaspoon of honey
Place under the grill and cook until some of the fruit is tinged with colour and tender but not falling apart. (Cooking time will depend on the size and ripeness of the fruit)
Transfer each piece to another plate as it’s cooked
For the whipped ricotta: Beat the cream cheese until smooth and light, then add the ricotta, cream and vanilla and beat until the mixture is light and fluffy
To serve: Arrange the fruit on a serving platter and scatter with the pistachios, and serve with the toasted fruit bread and whipped ricotta