Nectarines with Ricotta-Vanilla Cream and Pine-Nut Brittle
A elegant summer dessert featuring fresh nectarines served with a smooth ricotta-vanilla cream and topped with homemade pine nut brittle. The combination of fresh fruit, creamy ricotta, and crunchy caramelized nuts creates a perfect balance of textures and flavors.
Ingredients
- •3 whole nectarines
- •½ cup sugar
- •1 teaspoon lime juice
- •½ pound ricotta
- •¼ cup whole milk
- •¾ teaspoon vanilla extract
- •¼ cup water
- •¼ cup pine nuts
- •¼ cup mint leaves
Cooking Instructions
- 1.
Toss nectarines with 1 teaspoon sugar and lime juice in a bowl and let macerate, stirring occasionally, 10 to 15 minutes.
15 min
- 2.
Purée ricotta, milk, vanilla, and 3 teaspoon sugar in a blender until smooth. Transfer to a bowl and chill in freezer, stirring halfway through, until slightly thickened, 15 to 20 minutes.
20 min
- 3.
Line a 4-sided sheet pan with foil. Bring water and remaining 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until medium amber, 10 to 12 minutes. Stir in pine nuts, then immediately pour out onto foil, quickly spreading with a spatula as thinly as possible. Cool 5 minutes. Peel brittle from foil and break into pieces.
17 min
- 4.
Stir mint into nectarines and serve fruit with ricotta cream and pieces of brittle.
5 min
