PA Baker
Master Chef
This is very low-sugar (even more so if you sub Splenda) and fat free! Someone who makes this for his diabetic parents passed it on to me.
Ricotta Stuffed Oven Roasted Nectarines
½ c orange, juice, heated
1 vanilla bean, split lengthwise
6 nectarines, halved lengthwise and pitted
2 Tbsp sugar
¾ c skim milk ricotta
3 Tbsp honey
Cinnamon sugar, for sprinkling (optional)
Heat the oven to 400F.
Pour the orange juice into an 8” x 8” pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pot. 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 10-12 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
½ c orange, juice, heated
1 vanilla bean, split lengthwise
6 nectarines, halved lengthwise and pitted
2 Tbsp sugar
¾ c skim milk ricotta
3 Tbsp honey
Cinnamon sugar, for sprinkling (optional)
Heat the oven to 400F.
Pour the orange juice into an 8” x 8” pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pot. 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 10-12 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.