Recipe by Tanya Milosevich
3–5 plums, peaches, and/or nectarines, cut in quarters, stones removed
Juice of one Valencia orange
3 tablespoons sugar
Slices of baguette, toasted
1 1/2 cups fresh ricotta cheese
- Put orange juice and sugar in a pan and heat until sugar is dissolved.
- Put stone fruit in the pan and cook until it is soft and has caramelized.
- Top the toasted bread with some ricotta.
- Spoon the stone fruit on top of the ricotta.
Prep time, 5 minutes; cook time, 5–8 minutes. Serves 4.
Cook’s note: This would also be good with fresh figs!