Description
A simple, elegant dessert featuring juicy stone fruit caramelized in honey and butter, served over creamy ricotta and topped with a crunchy almond and oat mixture.
Ingredients
Scale
For the Crust:
- 4 ripe stone fruits (such as peaches, plums, or nectarines), pitted and sliced
- 2 tablespoons unsalted butter
- 3 tablespoons honey, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 cup whole-milk ricotta cheese
- 1/2 cup rolled oats
- 1/4 cup sliced almonds
- 1 tablespoon brown sugar
- Fresh mint leaves, for garnish (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, toss the sliced stone fruit with 1 tablespoon of honey, vanilla extract, cinnamon, and salt until evenly coated.
- Heat a large skillet over medium heat. Add the butter and let it melt. Place the fruit slices in the skillet in a single layer and cook for 3-4 minutes per side, until caramelized and tender. Remove from heat and set aside.
- In a small dry skillet over medium heat, toast the rolled oats and sliced almonds for 3-4 minutes, stirring frequently, until golden and fragrant. Stir in the brown sugar and cook for another minute until the sugar melts slightly. Remove from heat and let cool to form a crunchy topping.
- Divide the ricotta among serving plates or bowls, spreading it into an even layer. Drizzle the remaining 2 tablespoons of honey over the ricotta.
- Arrange the caramelized stone fruit over the ricotta. Sprinkle generously with the almond-oat crunch. Garnish with fresh mint leaves if desired, and serve immediately.
Notes
You can customize the seasonings to taste.