Ricotta Stuffed Oven Roasted Nectarines

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup orange juice, heated
• 1 vanilla bean, split lengthwise
• 6 nectarines, halved lengthwise and pitted
• 2 tablespoons sugar
• 3/4 cup fat-free ricotta cheese
• 3 tablespoons honey
• cinnamon sugar, for sprinkling (optional)
• reserved pan juices
• 1/4-1/2 cup golden brown sugar (packed)
• 1/4 cup unsalted butter
• 1/4 cup whipping cream
• 1 tablespoon spiced rum or 1 tablespoon dark rum
• 1/3 teaspoon ground cinnamon
• 1 pinch fresh grated nutmeg

Recipe

• 1 heat the oven to 400 degrees f.
• 2 pour the orange juice into an 8 by 8-inch pan.
• 3 with the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod.
• 4 place the nectarines cut side down in the pan.
• 5 sprinkle with sugar and lay the vanilla pod on top of the nectarines.
• 6 bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes.
• 7 meanwhile, blend the ricotta with the honey in a food processor until smooth.
• 8 chill until ready to serve.
• 9 remove the nectarines from the oven, and carefully remove from pan: keep warm.
• 10 in a medium saucepan over medium heat, combine the reserved pan juices with butter and sugar: stir until smooth and melted, about 2 minutes.
• 11 add remaining ingredients and bring to simmer (do not boil).
• 12 taste and adjust for flavour.
• 13 (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.
• 14 sprinkle with cinnamon sugar (if using) and serve immediately.
• 15 place 3 on each plate and drizzle the rum sauce around the stuffed nectarines.
• 16 garnish with a sprig of mint.
• 17 [note:for a slightly less indulgent dessert, you can skip the syrup, and simply pour the pan juices around the nectarines.
• 18 ].