Cinnamon-roasted stone fruit with whipped honey ricotta

Serves: 2 Prepare & Cook:


  • 3 stone fruit (plums, nectarines and apricots), halved and stoned
  • 100g cherries, pitted and halved
  • 2 tsp butter
  • pinch SpinneysFood Fine Cinnamon
  • 1½ tbsp SpinneysFood Honey, plus extra to serve
  • 75g ricotta
  • 50g SpinneysFood Cream Cheese


  1. Preheat the oven to 180°C, gas mark 4. Oil a small roasting dish.
  2. Put the fruit cut-side up in the dish. Dot over the butter, sprinkle with the cinnamon and drizzle over ½ tbsp honey. Bake for 15-20 minutes, or until tender.
  3. Meanwhile, whisk the ricotta, cream cheese and remaining honey together in a small bowl. Chill in the fridge until needed.
  4. Drizzle the ricotta with extra honey and serve with the warm stone fruit.

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