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Hungry Girl Por Vida

Roasted Stone Fruit with Ricotta and Mint Sugar

June 12, 2014 by Leave a Comment

Today, I have the easiest of summertime recipes for you. Sure, I’m asking you to make cheese from scratch, but it’s super easy. I promise. Plus, you could always just buy good quality ricotta from a cheese counter, making this summery dessert even easier.

If you’ve never made homemade ricotta, I seriously urge you to add it to your list of must-makes. It’s crazy easy and produces something that is so much more than the sum of its parts. It’s creamy and perfect…not at all grainy, gummy, or dry. It’s a totally different animal from the part-skim business you’ll find near the cheese slices at the store. I would definitely recommend going the whole milk route for this venture though, you could skip the cream if you want it a little lighter.

Also, let’s talk mint sugar. I am obsessed with mint these days. I love the smell of fresh mint and the flavor it brings to both sweet and savory dishes. I love to use it in summery chopped salads of cucumber, tomato, and lemon, and recently tried it in a feta and pea laced fritatta at Tasty n Sons here in Portland. It was fantastic. Needless to say, I also love it in all sorts of sweet aplications–it’s my favorite herb to pair with melon, or really any fruit, in this case perfect, summer stone fruits. This mint sugar is perfect for just that.

Speaking of stone fruits, they are crazy good right now. Like, I cannot get enough. I’ve been buying (and eating) a ton of them. It even seems a little early to me for them to be so spectacular but, apricots, plums,  and even cherries, are fantastic. The peaches haven’t been perfection, but they are still darn good and only benefit from a little roasting or grilling. Paired with creamy, lush ricotta and herbal mint sugar, the sweet-tartness of summertime fruits really shine.

Tip: if the pits of your stone fruits are stubbornly attached to the flesh, use a melon baller to scoop around the pit to free it. 

[recipe]

Print Recipe

Roasted Fruit with Ricotta and Mint Sugar

There are a variety of methods for making ricotta that can be found online. I kind of read a bunch, then went for it. I have used multiple layers of cheesecloth before, and it takes forever for the liquid to drain away (several days), so I find a single layer of cheesecloth over a fine mesh sieve does the trick just fine. Of course, you can sub the homemade ricotta with quality ricotta purchased from a grocer. Use any stone fruit you like and if you don’t want to turn on the oven, go ahead and grill the fruit halves, it will be just as delicious!

Homemade Ricotta:

Makes about 1lb of drained ricotta. 

1/2 gallon whole milk

8 ounces cream

3 tablespoons lemon juice

1/2 teaspoon salt

Roasted Stone Fruits:

As many pieces of fresh, not overly ripe, stone fruit you’d like. Peaches, nectarines, apricots, plums, and even cherries would work here.

sugar for sprinkling

Mint Sugar:

1/2 cup mint leaves

1/2 cup sugar

To make the ricotta, start 1-2 days ahead of time, so the cheese has plenty of time to drain.

Place a large pot (a dutch oven or soup pot will work perfectly) over medium heat and add the milk and cream. Insert a thermometer into the milk mixture and clip to the side. Gently heat the milk mixture until the thermometer reads anywhere between 165ºF-180ºF. Remove the pot from the heat and stir in the salt, plus lemon juice. Let the milk and lemon mixture sit for 10 minutes off the heat, undisturbed. Small curds will form and separate. Set a large fine mesh sieve over a large bowl, lined with one layer of cheesecloth and ladle the curdled milk mixture into the lined sieve. You may have to do this in batches as the liquid drains away or use 2 sieve/cheesecloth/bowl set-ups. Place the draining ricotta in the refrigerator for 1-2 days until most of the liquid has drained away, you may have to pour off the liquid from the bowl beneath once or twice if it reaches the bottom of the sieve. Once the ricotta is the consistency you like, store in an airtight container for a few days, if needed.

To roast the fruit, preheat the oven to 375ºF and line a baking sheet with parchment. Place washed and halved stoned fruits on the sheet in a single layer, cut side up, and sprinkle with sugar. Roast in the oven for 25-30 minutes or until the fruits soften and begin to release their juices. Remove from the oven and cool slightly before serving. Or store in an airtight container in the refrigerator until ready to serve.

To make the mint sugar, pulse the mint and sugar in a food processor until combined.

When you are ready to serve the fruit and ricotta, either spread some ricotta onto plates, top with fruits, and sprinkle with the mint sugar, or spoon some ricotta into the center of each fruit half and sprinkle with mint sugar.

[/recipe]

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Filed Under: puddings, custards, spoon desserts Tagged With: baking, cheese, dairy, dessert, easy, fruit, homemade, mint, recipe, ricotta, roasted, stone, sugar, summer

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Reader Interactions

Comments

  1. Millie l Add A Little

    June 12, 2014 at 3:05 am

    The roasted fruit looks gorgeous Cindy – I bet the sweetness really shines through!
    http://youtube.com/addalittlefood

    Reply
    • cindy

      June 13, 2014 at 3:51 pm

      Thanks, Millie!!

      Reply
  2. DessertForTwo

    June 12, 2014 at 5:53 am

    Oh, how I love roasted fruit!! And mint sugar? This is heavenly. I have not made homemade ricotta yet, but it’s been on my list of things to do foreverrr. Next weekend! ๐Ÿ™‚

    Reply
    • cindy

      June 13, 2014 at 9:59 pm

      Do it ๐Ÿ™‚

      Reply
  3. Averie @ Averie Cooks

    June 12, 2014 at 8:10 am

    Gorgeous, Cindy! Pinned. I love stone fruits and this would be so good!

    Reply
    • cindy

      June 13, 2014 at 9:59 pm

      Thanks, Averie!

      Reply
  4. Mariana @The Candid Kitchen

    June 12, 2014 at 9:24 am

    I have tried making ricotta before (not a great result), however will give your beautiful recipe a go for show!

    Reply
    • cindy

      June 13, 2014 at 9:59 pm

      It’s worth a second chance, for sure.

      Reply
  5. Nicole

    June 12, 2014 at 10:03 am

    As usual, completely gorgeous! I need to get some stone fruit stat, apparently. Thanks for the easy ricotta tips!

    Reply
    • cindy

      June 13, 2014 at 9:59 pm

      Yes you do! Thanks, Nicole!

      Reply
  6. Laura (Blogging Over Thyme)

    June 12, 2014 at 10:04 am

    So beautiful! This is totally my kind of summer dessert. Simple and refined. Just love it.

    Reply
    • cindy

      June 13, 2014 at 10:00 pm

      Thanks Laura, I am all about simple these days.

      Reply
  7. Aimee / WallflowerGirl.co.uk

    June 12, 2014 at 10:29 am

    I love easy summertime desserts, and this one looks so beautiful and indulgent (even though it’s actually quite healthy sounding!) Simply delicious ๐Ÿ™‚

    Reply
    • cindy

      June 13, 2014 at 10:02 pm

      It definitely feels indulgent!

      Reply
  8. Amanda @ Once Upon a Recipe

    June 12, 2014 at 11:25 am

    Ricotta has been on my to-make list for ages! I’m a big fan of simple and easy desserts for summer. Stone fruit isn’t readily available for me quite yet, but you can bet I’m going to be trying this when it is!

    Reply
    • cindy

      June 13, 2014 at 10:02 pm

      Simple for summer is the best…it means more time for drinks and chatting ๐Ÿ˜‰

      Reply
  9. Katrina @ Warm Vanilla Sugar

    June 12, 2014 at 2:32 pm

    Yaaaaaay summer stone fruit!! Crazy for this!

    Reply
    • cindy

      June 13, 2014 at 10:02 pm

      YAY! Exactly ๐Ÿ™‚

      Reply
  10. Sarah | The Sugar Hit

    June 12, 2014 at 4:10 pm

    Killer as always – and MAN OH MAN, do I love Mint Sugar! It’s the only time I will eat Pineapple, is if it’s sprinkled with mint sugar. This would be a whole new level to that experience.

    Reply
    • cindy

      June 13, 2014 at 10:02 pm

      Mint sugar, FTW!

      Reply
  11. Kasey

    June 12, 2014 at 8:34 pm

    You have just inspired me on SO MANY fronts. Beautiful, lady.

    Reply
    • cindy

      June 13, 2014 at 10:03 pm

      Thank you, Kasey!!

      Reply
  12. Eileen

    June 12, 2014 at 8:39 pm

    Pretties, easiest dessert ever! I may have to do this with some of our abundant backyard plums. ๐Ÿ™‚

    Reply
    • cindy

      June 13, 2014 at 10:03 pm

      Plums have been amazing! They were my fave!

      Reply
  13. My Kitchen Stories

    June 13, 2014 at 2:23 am

    Oh how i would love to be at that stage of summer. The stone fruits and the refreshing desserts. I really keep saying I’m going to make ricotta and haven’t yet

    Reply
    • cindy

      June 13, 2014 at 10:04 pm

      It’s one of those things I put off forever, but was so happy when I finally gave it a shot.

      Reply
  14. sara

    June 14, 2014 at 7:11 pm

    GORGEOUS! Wow, what a fabulous summer dessert. ๐Ÿ™‚

    Reply
  15. Kiran @ KiranTarun.com

    June 14, 2014 at 7:52 pm

    Love roasted stone fruits. Even with a drizzle of luscious balsamic glaze. Even better with mint sugar. Yum ๐Ÿ™‚

    Reply
  16. Pier

    June 16, 2014 at 6:58 am

    Have a great lemon ricotta bread always wanted to try with fresh ricotta, can you store the mint sugar?

    Reply
    • cindy

      June 16, 2014 at 7:18 am

      That bread sounds amazing! You can definitely store the mint sugar in an airtight container. It may clump up a bit. Mine was fine for several days.

      Reply
  17. Krys

    June 18, 2014 at 4:47 pm

    Looks deliciously simple! I’m mourning the end of stone fruit season here in Australia unfortunately…

    Reply

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