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

Units Scale

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

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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