Best Ricotta Stuffed Oven Roasted Nectarines Recipes

Ricotta Stuffed Oven Roasted Nectarines image

Provided by Food Network

Categories dessert

Time 32m

Yield 4 servings

Number Of Ingredients 7

1/2 cup orange juice, heated
1 vanilla bean, split lengthwise
6 nectarines, halved lengthwise and pitted
2 tablespoons sugar
3/4 cup skim milk ricotta
3 tablespoons honey
Cinnamon sugar, for sprinkling (optional)

Steps:

Heat the oven to 400 degrees F.
Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later.
Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines.

Ricotta Stuffed Oven Roasted Nectarines image

Provided by skat5762

Categories Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup orange juice, heated
1 vanilla bean, split lengthwise
6 nectarines, halved lengthwise and pitted
2 tablespoons sugar
3/4 cup fat-free ricotta cheese
3 tablespoons honey
cinnamon sugar, for sprinkling (optional)
reserved pan juices
1/4-1/2 cup golden brown sugar (packed)
1/4 cup unsalted butter
1/4 cup whipping cream
1 tablespoon spiced rum or 1 tablespoon dark rum
1/3 teaspoon ground cinnamon
1 pinch fresh grated nutmeg

Steps:

Heat the oven to 400 degrees F.
Pour the orange juice into an 8 by 8-inch pan.
With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod.
Place the nectarines cut side down in the pan.
Sprinkle with sugar and lay the vanilla pod on top of the nectarines.
Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes.
Meanwhile, blend the ricotta with the honey in a food processor until smooth.
Chill until ready to serve.
Remove the nectarines from the oven, and carefully remove from pan: keep warm.
In a medium saucepan over medium heat, combine the reserved pan juices with butter and sugar: stir until smooth and melted, about 2 minutes.
Add remaining ingredients and bring to simmer (do not boil).
Taste and adjust for flavour.
(Can be prepared ahead- cover and refrigerate. Bring to simmer again, just before serving.) To serve, turn the nectarines over and spoon the cheese filling into the cavity.
Sprinkle with cinnamon sugar (if using) and serve immediately.
Place 3 on each plate and drizzle the rum sauce around the stuffed nectarines.
Garnish with a sprig of mint.
[Note:for a slightly less indulgent dessert, you can skip the syrup, and simply pour the pan juices around the nectarines.
].