Hot and Hon­eyed Stone Fruit Over Ri­cotta

Shape (Malaysia) - - When Sweet Heat -

Makes: 4

Ac­tive Time: 10 mins

To­tal Time: 20 mins

3 ta­ble­spoons raw honey

1 tea­spoon ha­banero cayenne hot sauce

2 plums or plu­ots, pit­ted and cut into wedges

2 nec­tarines or peaches, thinly sliced into rounds and pit­ted

1 cup ri­cotta

2 ta­ble­spoons sliced al­monds, toasted 1. Stir the honey and hot sauce in a large bowl un­til smooth. Add the plums and nec­tarines and fold un­til evenly coated. Let stand, fold­ing oc­ca­sion­ally, un­til the fruit ex­udes its juices, about 10 min­utes.

2. Di­vide the ri­cotta among serv­ing plates. Top with the fruit and the honey mix­ture and sprin­kle with al­monds.

Nu­tri­tion facts per serv­ing: 217 kcal cal., 10 g fat (5.2 g sat. fat), 85 mg sodium, 2 g fiber, 9 g pro.. Per­cent Daily Val­ues are based on a 2,000 calo­rie diet

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