Roasted Summer Fruit with Ricotta
Roasted Summer Fruit with Ricotta is a quick dessert made with peaches, berries, and sweetened ricotta.Roast fruit until juicy and serve over creamy ricotta.Top with hazelnuts for a simple, elegant finish.
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