Christmas Stone Fruit

This is the perfect dessert for an Australian Christmas! It features beautiful stone fruit like peaches, nectarines, apricots and plums which are at their peak during this time of year and are full of flavour. They’re teamed with vanilla ricotta, toasted nuts and a dusting of cinnamon...aka a match made in heaven! Oh and did I mention that this recipe doesn’t require any baking and is really easy to put together? This is a darn delicious crowd pleaser if ever there was one!

Stone Fruit
8 pieces of stone fruit – I like to use a mix of nectarines, peaches, apricots and plums

Vanilla Ricotta Filling
1 cup ricotta (about 200g) *
1 ½ teaspoons vanilla extract
1 tablespoon maple syrup or rice malt syrup (optional)
Pinch of salt

Toasted Nut Topping
¼ cup hazlenuts, chopped 
¼ cup pecans, chopped
¼ cup slivered almonds
Ground cinnamon, to sprinkle on top

* For a dairy free alternative, use coconut yoghurt

1. To toast the nuts, heat a pan over low to medium heat. Once heated, add the nuts in a single layer. Let them toast for 2 - 3 minutes or until they begin to smell delicious and look slightly darker in colour. Keep a close eye on them as they can burn quickly! Transfer them to a plate immediately to cool. Set aside.
2. To make the vanilla ricotta filling, add the ricotta, vanilla, optional maple / rice malt syrup and salt to a mixing bowl and mix well. Set aside.
3. Slice the stone fruit into halves and remove the seed. I find the best way is so to cut the stone fruit in half and gently twist each side to separate them, then carefully pop out the seed using a knife or your fingers.
4. Use a spoon to fill each half with some of the vanilla ricotta filling and place onto a serving plate.
5. Sprinkle the toasted nut mixture over the top, then generously sprinkle some cinnamon over the top. Enjoy!