A sophisticated yet effortless dish, Spiced Roasted Summer Fruit Over Sweet Ricotta pairs caramelized stone fruits and berries with a creamy, citrus-scented ricotta base. The result is a beautifully balanced dessert or indulgent brunch offering — warm, juicy, and lightly spiced with a satisfying crunch from toasted hazelnuts.
Why You’ll Love This Recipe
This recipe delivers both flavor and elegance with minimal effort. It’s versatile enough to serve as a light summer dessert or a refined breakfast option. Roasting enhances the natural sweetness of the fruit, while the spiced notes of cinnamon and nutmeg evoke warmth and depth. Combined with smooth, lightly sweetened ricotta and crunchy hazelnuts, each bite offers a delightful contrast of textures and flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ripe peaches, sliced
- 1/2 cup fresh blackberries
- 1/2 cup raspberries
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1 tablespoon powdered sugar (or honey)
- 1/4 teaspoon lemon zest
- 2 tablespoons toasted hazelnuts, chopped
Directions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the sliced peaches, blackberries, and raspberries with maple syrup, cinnamon, nutmeg, and vanilla extract.
- Spread the fruit mixture evenly on a parchment-lined baking sheet.
- Roast for 15 to 20 minutes, or until the fruit is tender and the edges begin to caramelize.
- While the fruit roasts, whip the ricotta with powdered sugar (or honey) and lemon zest until smooth and creamy.
- To serve, spread the ricotta mixture onto a plate or shallow bowl.
- Spoon the warm roasted fruit on top, drizzling any juices from the baking tray over the ricotta.
- Sprinkle with chopped toasted hazelnuts and serve immediately.
Servings and timing
This recipe yields approximately 2 servings and takes about 10 minutes to prepare and 20 minutes to cook, totaling 30 minutes.
Variations
- Fruit Options: Substitute or add plums, cherries, or apricots depending on seasonal availability.
- Spice Profile: Add a pinch of cardamom or ginger for extra warmth.
- Nut-Free Version: Omit the hazelnuts or use seeds such as sunflower or pumpkin for crunch.
- Vegan Alternative: Use a plant-based ricotta substitute and maple syrup instead of honey.
- Boozy Twist: Drizzle with a splash of Grand Marnier or amaretto before roasting the fruit.
storage/reheating
Store the roasted fruit and ricotta separately in airtight containers in the refrigerator for up to 3 days. Reheat the fruit in a microwave or gently on the stovetop until just warm. Ricotta should be stirred before serving to restore creaminess.
FAQs
How do I know when the fruit is roasted enough?
The fruit should be tender with lightly caramelized edges, and the juices should be bubbling.
Can I make this recipe ahead of time?
Yes, you can roast the fruit and prepare the ricotta a day in advance. Reheat the fruit before serving.
What type of ricotta works best?
Use full-fat ricotta for the creamiest texture and richest flavor.
Can I use frozen fruit?
Fresh fruit is preferred for optimal texture, but thawed and well-drained frozen fruit can be used in a pinch.
What can I use instead of hazelnuts?
Try toasted almonds, walnuts, pistachios, or a granola topping for variation.
Is this dish gluten-free?
Yes, it is naturally gluten-free.
Can I use another sweetener?
Yes, you can substitute the maple syrup with honey or agave, and the powdered sugar with your preferred granulated sweetener.
Is this suitable for kids?
Absolutely — it’s a nutritious and lightly sweet option perfect for children.
Can I serve this cold?
Yes, the dish can also be served chilled, though it’s especially delicious when the fruit is warm.
How do I toast hazelnuts?
Place hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, stirring halfway through.
Conclusion
Spiced Roasted Summer Fruit Over Sweet Ricotta is a seasonal celebration of flavor, combining warmth, sweetness, and creaminess in a single elegant dish. Whether served as a light dessert or a luxurious breakfast, this recipe captures the essence of summer with a refined twist.
Print
Spiced Roasted Summer Fruit Over Sweet Ricotta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: Dessert
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Juicy stone fruits and berries roasted with warming spices, served atop whipped sweet ricotta and sprinkled with toasted hazelnuts — a vibrant summer dessert or breakfast.
Ingredients
- 2 ripe peaches, sliced
- 1/2 cup fresh blackberries
- 1/2 cup raspberries
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1 tablespoon powdered sugar (or honey)
- 1/4 teaspoon lemon zest
- 2 tablespoons toasted hazelnuts, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, toss peach slices, blackberries, and raspberries with maple syrup, cinnamon, nutmeg, and vanilla.
- Spread the fruit mixture on a parchment-lined baking sheet. Roast for 15–20 minutes until fruits are tender and edges caramelized.
- Meanwhile, in a bowl, whip together ricotta, powdered sugar (or honey), and lemon zest until smooth and creamy.
- To serve, spread a generous layer of sweet ricotta onto a plate.
- Spoon warm roasted fruits over the ricotta and drizzle with juices from the tray.
- Sprinkle toasted hazelnuts on top and serve immediately.
Notes
- Use any mix of summer fruits like plums or cherries.
- Ricotta mixture can be made ahead and chilled.
- Substitute hazelnuts with almonds or pistachios if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
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