Baked Stone Fruit with Sweetened Ricotta and Crushed Amaretti Cookies (Frutte al Forno con Ricotta Dolce e Biscotti Rotti)

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8 dessert servings
0 Ratings 

Ingredients (9)

  • 1/2 cup golden raisins
  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • 2 tablespoons dark rum
  • 1 (15-ounce) container ricotta cheese
  • 8 nectarines or peaches, slightly underripe (about 3 1/2 pounds)
  • 8 tablespoons (1 stick) unsalted butter, very soft but not melted
  • 1/3 cup sugar
  • 8 to 10 amaretti cookies
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Nutritional Information
  • Calories501
  • Fat25.76g
  • Saturated fat15.42g
  • Trans fat0.47g
  • Carbs61.62g
  • Fiber6.11g
  • Sugar48.38g
  • Protein10.62g
  • Cholesterol78.02mg
  • Sodium76.17mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Baked Stone Fruit with Sweetened Ricotta and Crushed Amaretti Cookies (Frutte al Forno con Ricotta Dolce e Biscotti Rotti)

Except for the fruit, all of the ingredients can be found in the pantry, leaving the trip to the market for finding what’s best in summer. The fruit looks beautiful when baked, and if you’re using oven-to-table baking dishes, this is a nice addition to a dessert buffet. This method is great in winter with baking pears like Bosc. Instead of the amaretti cookies, a little freshly grated nutmeg is a pleasant alternative.

Game plan: For a nice addition, reduce a cup of inexpensive balsamic vinegar by half in a small nonreactive saucepan. Set aside to cool. Drizzle on or around the fruit just before serving.

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  1. 1To prepare the ricotta, pour a cup of boiling water over the raisins in a small bowl. Set aside. When cool, drain the raisins. Whip the cream with the honey and the rum until it starts to thicken. Fold the ricotta into the cream, then continue to whisk until soft peaks form. Stir in the raisins. Keep refrigerated until serving time. The ricotta mixture can be made up to a day in advance.
  2. 2To bake the fruit, place an oven rack on the lowest level and preheat the broiler. Cut the nectarines in half, remove the pit, then cut into quarters. Lightly butter 1 or 2 baking dishes large enough to hold the fruit in a single layer, cut side up. Brush a little butter over the cut surface and pit cavity of each piece of fruit. Sprinkle the sugar in an even layer over the same surface. The butter will help keep the sugar on the fruit. Bake under the broiler until the butter and sugar caramelize and the fruit starts to become tender, about 12 minutes. Set aside.
  3. 3To serve, place 4 pieces of fruit in a dessert or shallow bowl. Spoon a dollop of the ricotta over the fruit. Add crushed pieces of the cookies over the ricotta.

© 2007 David Shalleck

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