Ingredients
- 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)
Directions
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.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By t.k.trout_5825660
Wallingford, PA
on July 26, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The nectarine itself was delicious, but the ricotta filling left something to be desired.
Read all 1 reviews