Photo: Narelle Autio
- 6 large ripe nectarines, halved and stoned
- 4 ripe apricots, halved and stoned
- 55g caster sugar
- 30g ground hazelnuts
- 300g ricotta
- 2 tbsp icing sugar
- For the chocolate cinnamon wafers
- 1 tsp ground cinnamon
- 100g shortbread biscuits
- 75g dark chocolate, melted
For the chocolate cinnamon wafers
Crumb cinnamon and biscuits in a food processor until fine, add melted chocolate and mix well. Place mixture between two sheets of baking paper and, using a rolling pin, roll very thinly into a rectangle about 20 x 24cm. Remove top sheet and, using a sharp knife, mark 8 rectangles (approx 5 x 8cm). Replace paper and freeze until firm (10-15 minutes) or until required.
Place nectarines and apricots, cut side up, on a foil-lined baking tray and sprinkle with sugar and hazelnuts. Cook under a hot grill for about 5 mins or until fruit is warmed through.
Combine ricotta and icing sugar in a small bowl and mix well.
Serve warm fruit with a dollop of ricotta and the chocolate wafers on the side.
- Course - Dessert