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Ricotta Stuffed Oven Roasted Nectarines

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“This recipe was seen on Gale Gand's Sweet Dreams. Her recommendation is to serve it cold and chilled. I tried it that way the first time, but it begs to be served warm from the oven. You could probably use any similar, large-pitted fruit in place of nectarines.”

Ingredients Nutrition


  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. ].

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