Why not try a grilled stone fruit salad as a dessert one night? This is a great recipe to use up any super-ripe fruit you may have and what a delicious way to enjoy the bounty of summer.
Preheat the grill to the 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.
Beat the cream cheese until smooth and light.
Add the ricotta, cream and vanilla and beat until the mixture is light and fluffy.
Arrange the fruit on a serving platter and scatter with the pistachios.
Serve with the toasted fruit bread and whipped ricotta.
Assorted stone fruit (apricots, nectarines, peaches, plums)
¼ cup pistachios, chopped
Thin slices of toasted fruit bread, optional
200 grams cream cheese at room temperature
200 grams firm ricotta
3 tablespoons cream
1 teaspoon vanilla paste or extract