By: Barb Magee | August 05 2010
Posted in Recipes - Southern Oregon Recipes

In the busy summer months, I really appreciate having quick go-to recipes for desserts that show off the abundance of summer fruits locally-grown in the Rogue Valley and that are also refreshing to the palate. Cut up fruit before guests arrive and refrigerate until after dinner so it's ready to pop in the oven for a quick warming.  Also perfect as a special weekend breakfast served with scones!

Ingredients

4 cups of sliced, mixed fruits, such as strawberries, plums, nectarines, apricots, and figs
1 1/2 cups soft ricotta cheese, homemade is ideal
1 tablespoon honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla
1/2 teaspoon ground cinnamon

Directions

Rinse all fruit under cold water and place on paper towels to dry. Cut fruit into one-inch slices, place in bowl, cover and refrigerate.

When ready to serve, preheat oven to 400 degrees. Lay all fruit, except strawberries, on a lined baking sheet (use parchment paper or a silicone mat), and warm in oven for 8-10 minutes. While fruit is roasting, whip ricotta cheese in medium bowl with whisk until fluffy and soft. Add grated orange peel, honey and vanilla, and mix. Set aside.

When fruit is done, divide among four dessert glasses. Top with dollop of whipped ricotta and sprinkle each lightly with cinnamon.  Pair it with your favorite dessert wine.

Serves 4.

 

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