Honey Grilled Stonefruit with Whipped Ricotta
Photography Josh Griggs.
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.
INGREDIENTS
assorted stonefruit, (I used apricots, nectarines, peaches and plums)
butter
runny honey
¼ cup chopped pistachios
thin slices of toasted fruit bread, optional
Whipped ricotta
200 grams cream cheese, at room temperature
200 grams firm ricotta
3 tablespoons cream
1 teaspoon vanilla paste or extract
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.