WHIPPED RICOTTA WITH HONEY AND ROAST SUMMER FRUIT

When the peaches are ripe down our way it’s easy to tell which farm is picking, by the line of cars and pickups waiting at the farm road entrance.  Apricots, plums, blueberries and blackberries all ripen at about the same time—and all just in time for those family gatherings and community picnics.  Even though you need to run the oven a little to prep this dessert, the combination of flavors and its beautiful presentation, is its own reward.

Roast Fruit

• 4 ripe peaches or other stone fruit, peeled and sliced
• 1 ½ cup blueberries/blackberries—rinse and check for stems
• Pinch each, of cinnamon, allspice and nutmeg
• 3 tbsp dark brown sugar

Mix fruit, spices and sugar—place in a buttered pie plate.  Bake in pre-heated 350’ oven for 20 minutes or so, until fruit is bubbling but still holding its shape.  Let cool to room temperature.

Whipped Ricotta

Drain a 1 lb carton of ricotta cheese in sieve for 30 minutes—break it up a little.  Using electric hand mixer or food processor, whip ricotta with 2 tblsp of honey and a little vanilla.  Add a little cream to lighten mixture if desired.  Spread mixture in shallow bowl and top with cooled, roasted fruit and fruit juices in pan. 

Both fruit and ricotta and can be refrigerated separately, then combined and served cold.  Heat fruit a little to loosen.

The Kitchen Hive