Photo: Molly Mears
Baked Stone Fruit with Sweetened Ricotta and Crushed Amaretti Cookies (Frutte al Forno con Ricotta Dolce e Biscotti Rotti) Recipe
9 ingredients
8 dessert servings
openrecipes
Except for the fruit, all of the ingredients can be found in the pantry, leaving the trip to the market for finding what's best in summer. The fruit looks beautiful...
Estimated Nutrition (whole recipe, rough)
593
Calories
14g
Protein
28g
Fat
66g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup golden raisins
- 1/2 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons dark rum
- 1 (15-ounce) container ricotta cheese
- 8 nectarines or peaches, slightly underripe (about 3 1/2 pounds)
- 8 tablespoons (1 stick) unsalted butter, very soft but not melted
- 1/3 cup sugar
- 8 to 10 amaretti cookies
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes