Warm Stone Fruit Salad

Vitamins A and C found in the peaches and apricots take the cake in this sweet after-dinner treat.
Body+Soul, 2008
  • Yield Serves 4
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  • 1/4 vanilla bean, split lengthwise
  • 1 star anise
  • 2 tablespoons brown sugar
  • 1 sprig fresh thyme, plus more for garnish
  • 4 ripe peaches, halved, pitted, each cut in 6 wedges
  • 4 ripe apricots, halved, pitted, each cut into 4 wedges
  • 1 cup part-skim ricotta


  1. In a large skillet, combine the vanilla, star anise, sugar, thyme, and 1 cup water. Bring to a boil and cook until syrupy, about 6 minutes.

  2. Add fruit, reduce heat to medium, and cook 8 to 10 minutes, or until the fruit is tender but not mushy, and the liquid is syrupy again. Shake the pan occasionally to prevent sticking, but don't stir, as this will break up the fruit. Remove and discard spices.

  3. Spoon into bowls; top with ricotta.

Recipe Reviews

Reviews (2)

  • kuurlyq 11 Jul, 2012

    Phenomenal dessert!

  • thisisgingerrose 1 Jun, 2009

    Simple recipes are the best for summer produce. The natural flavours are can be heightened by just a few simple ingredients. I love this photo as well! Looks so rustic!