Ricotta Stuffed Oven Roasted Nectarines Recipes

RICOTTA AND HERB-STUFFED ROAST CHICKEN

Steps:

• Preheat an oven to 400 degrees F.
• *To spatchcock the chicken: Place the bird, breast side down on a cutting board. Using poultry shears or a sharp knife, score along both sides of the backbone, cutting through the skin and bone. Remove the backbone. Turn the bird over and press firmly on the breast bone to break it, and flatten the breast. Tuck the wing tips under the breast. Set the chicken aside.
• In a large bowl, mix together the ricotta, chervil, chives, lemon zest, and season with sea salt and black pepper, to taste. Using your fingers, carefully loosen the skin over the breast of the chicken and down to the thigh area. Spread the ricotta mixture evenly under the skin to coat the breast and thigh meat.
• Set the chicken in a roasting pan, drizzle it with olive oil and re-season with salt and black pepper, to taste. Roast until the juices run clear when you poke a skewer into the thickest part of the thigh, about 50 minutes. Let the chicken rest for 5 minutes before carving.

RICOTTA STUFFED OVEN ROASTED NECTARINES

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

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.
• ].

NECTARINE, FIG AND RICOTTA CAKE

Steps:

• Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
• In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
• Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
• Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
• Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
• Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
• Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.

GRILLED HONEY-NECTARINE RICOTTA TOAST

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
• Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate. When nectarine wedges have cooled slightly, cut each wedge in 1/2 lengthwise so you now have 16 pieces.
• Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
• Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds. Sprinkle with mint and drizzle with honey. Cut each toast in half and serve.