Plums should be available this month, which is perfect for our Plums with Ricotta Recipe. I had a large Santa Rosa plum tree in my back yard for years when I was raising the girls. When I moved, coincidentally there is a small Italian plum tree in my yard. Now, each year I wait for the plum harvest to begins in either June or early July. You can purchase them at farmer’s markets or your local market.
Over the years, I’ve learned to make plum sauce to freeze, plum vinegar, plum jam, and even plum liquor one year. My favorite is just to slice them fresh and add a bit of ricotta and lemon zest. This is great for breakfast or a treat after lunch or dinner.
- Laurie Zerga
Founder, Chef-K Inc.
Plums with Ricotta Recipe
Serves 4
Ingredients
- 1/2 lemon, zested
- 2 Tbsp sugar
- 2 cups plums or other stone fruit, sliced
- 1/2 cup soft ricotta
Directions
- Finely grate the lemon peel, mix the lemon peel with sugar, and set aside.
- Wash and slice stone fruit.
- Scatter the fruit on a large platter.
- Place the ricotta by spoonfuls over the top of the fruit.
- Sprinkle the lemon-sugar mixture over the all.
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