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This recipe was adapted from The Beekman 1802 Heirloom Dessert recipe.

I enjoy the stone fruits of summer.  Mixing them up and roasting them together with rosemary (my favorite herb) was a “must do” for me.  This recipe is served with a ricotta cream topping that adds a little sweetness and texture to the dish.


Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 70 Minutes
Servings: 8


  • 1 pound tart red cherries
  • 2 peaches
  • 2 nectarines
  • 3 red or black plums
  • 1/3 cup granulated sugar
  • 2 fresh rosemary sprigs
  • 2 bay leaves
  • 1 15 oz container ricotta cheese
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar


  1. Slice peaches, nectarines, and plums into wedges and place into a 9X13 glass baking dish that has been coated with cooking spray.

  2. Half and pit cherries and add to dish

  3. toss fruit with the 1/3 cup of sugar

  4. tuck Rosemary and bay leaves under fruit

  5. Roast at 375 for 30-40 minutes or until the fruits are tender

  6. While fruit is roasting add ricotta, orange zest and 2 tbsp of sugar to food processor and blend until smooth and ricotta is no longer grainy

  7. Remove bay leaves and rosemary.
    Serve warm fruit with a large spoon of ricotta mixture and some additional orange zest grated on top for a pretty presentation.

Recipe By: The Beekman 1802 Heirloom Dessert Cookbook - September 4, 2023

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