This is a method rather than a recipe so cook as much fruit as you need. I always roast plenty as any leftover fruit is delicious for breakfast with granola or porridge and yoghurt.
assorted stonefruit, (I used apricots, nectarines, peaches and plums)
¼ cup chopped pistachios
thin slices of toasted fruit bread, optional
200 grams cream cheese, at room temperature
200 grams firm ricotta
3 tablespoons cream
1 teaspoon vanilla paste or extract
Preheat the grill to its highest setting.
Cut the fruit in half and remove the stone. Place cut side up in a shallow roasting dish. Place a small piece of butter in the cavity of each piece of fruit then about 1 teaspoon of honey.
Place under the grill and cook until some of the fruit is tinged with colour and tender but not falling apart. Cooking time will depend on the size and ripeness of the fruit. Transfer each piece as it’s cooked.
Whipped ricotta: Beat the cream cheese until smooth and light. Add the ricotta, cream and vanilla and beat until the mixture is light and fluffy.
To serve: Arrange the fruit on a serving platter and scatter with the pistachios. Serve with the toasted fruit bread and whipped ricotta.
Cook's tip: If cooking the fruit ahead, it will need to be rewarmed slightly as the butter will solidify on cooling.