Roasted Summer Fruit with Ricotta is a simple yet elegant dessert that celebrates the natural sweetness of seasonal fruits. Juicy peaches, berries, and warm spices come together beautifully over creamy, lightly sweetened ricotta for a comforting and fresh treat.
Why You’ll Love This Recipe
This Roasted Summer Fruit with Ricotta is bursting with flavor and incredibly easy to make. The roasting enhances the sweetness of the fruit, while the ricotta adds a creamy balance. It’s family-friendly, naturally sweet, and perfect for both casual desserts and special occasions.
Ingredients
Roasted Fruits
- 3 peaches, quartered
- 100 g raspberries
- 100 g blackberries
- 2 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- Lemon zest
- 1 tsp lemon juice
Sweet Ricotta
- 300 g ricotta
- 1 tbsp honey
- 2 tsp vanilla
To Serve
- Crushed hazelnuts
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, mix peaches, raspberries, and blackberries with brown sugar, vanilla, cinnamon, lemon zest, and lemon juice.
- Spread the mixture onto a sheet pan.
- Roast for about 20 minutes until the fruit is soft and bubbling.
- Remove from the oven and let cool slightly.
- In a bowl, whisk together ricotta, honey, and vanilla until smooth.
- To serve, add a dollop of sweet ricotta to a plate, top with roasted fruit and juices, and sprinkle with crushed hazelnuts.
Tips & Tricks
- Use ripe but firm peaches for best texture
- Swap berries with cherries or plums if desired
- Add a drizzle of extra honey for more sweetness
- Chill ricotta slightly for a thicker, creamier texture
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Roasting
- Cuisine: Mediterranean-inspired
- Difficulty: Easy
- Dietary: Vegetarian, Halal-friendly
Notes
- You can substitute honey with maple syrup
- Try serving with toasted bread for a brunch option
- Almonds or pistachios work well instead of hazelnuts
Nutrition (Approximate per serving)
- Calories: 240
- Protein: 9 g
- Carbs: 28 g
- Fat: 10 g
FAQ
1. Can I use frozen fruit?
Yes, but thaw and drain before roasting to avoid excess liquid.
2. What can I use instead of ricotta?
Mascarpone or Greek yogurt works well.
3. Is this recipe healthy?
Yes, it uses natural sugars and fresh fruit for a balanced dessert.
4. Can I make it ahead?
You can roast the fruit in advance and assemble before serving.
5. How do I make it dairy-free?
Use a plant-based ricotta alternative.
Storage
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Not recommended (texture changes)
- Reheating: Warm fruit gently and serve fresh with ricotta
Similar Recipes
Roasted Summer Fruit with Ricotta
Ingredients
Roasted Fruits
- 3 peaches quartered
- 100 g raspberries
- 100 g blackberries
- 2 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Lemon zest
- 1 tsp lemon juice
- Sweet Ricotta
- 300 g ricotta
- 1 tbsp honey
- 2 tsp vanilla
To Serve
- Crushed hazelnuts
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, mix peaches, raspberries, and blackberries with brown sugar, vanilla, cinnamon, lemon zest, and lemon juice.
- Spread the mixture onto a sheet pan.
- Roast for about 20 minutes until the fruit is soft and bubbling.
- Remove from the oven and let cool slightly.
- In a bowl, whisk together ricotta, honey, and vanilla until smooth.
- To serve, add a dollop of sweet ricotta to a plate, top with roasted fruit and juices, and sprinkle with crushed hazelnuts.
Notes
- You can substitute honey with maple syrup
- Try serving with toasted bread for a brunch option
- Almonds or pistachios work well instead of hazelnuts
Conclusion
Roasted Summer Fruit with Ricotta is a beautifully simple dessert that highlights seasonal flavors with minimal effort. It’s warm, creamy, and naturally sweet—perfect for sharing or enjoying as a light treat anytime.