School started this past week. I'm just going to leave it at that.
Okay, fine. I love school...like really love school. How could I not, I'm a Food Studies major – all I do is cook for a grade and talk about food, culture, and the impact food has on culture and vice versa. It's a dream! However, it's a ridiculous amount of work. This means I have significantly less time for recipes that are super involved and require lots of steps.
Because of my daily need to whip something up in the kitchen, I've been trying to develop as many recipes as I could that are relatively simple yet bring lots of flavor. And with the gorgeous weather and healthy farm harvest, I've been making multiple trips to the Union Square Greenmarket, where I've been stocking up on enough produce to feed a family of four.
Since I am a family of one (plus the occasional drop-by from my wonderful friends to see what's cooking for dinner) I don't need massive amounts of produce. But you try walking down the street to all of the local farm stands and seeing mounds of fresh blue Italian plums, and not buying 5 lbs of them. Doesn't end well.
This semester, I'm interning for a small granola company, called Oat My Goodness. A mother/daughter power team, Oat My Goodness specializes in healthy granola with no added sugars - only pure deliciousness of nuts, oats, and fruit. My jobs are to take photos of the products in new and creative ways to use on websites, social media platforms, etc. and to develop recipes that use the granola in new and innovative ways (e.g. more than just in your morning yogurt.) So I'm double dipping. I'm using my granola to help me come up with great and quick meals that I can make before or between classes with the massive haul from the Greenmarket. So comes today's recipe.
Any fruit works for this! I chose a variety of fall fruits, because I try to eat seasonally as often as I can. Instead of ricotta, you can use ice cream, yogurt, anything at all, and to make it more decadent, throw some maple syrup and nuts over the fruit for a maple-roasted fruit bake. Endless fruity goodness.
Roasted Fruit with Whipped Ricotta & Granola
1 large peach
1 large nectarine
6 ripe, fresh figs
4 or 5 blue Italian plums, or regular plums
1 cup blueberries
1/2 cup part skim ricotta
1/4 cup granola of your choice (I used Oat My Goodness' Starshine granola)
Line a baking sheet with parchment paper. Preheat oven to 400º convection roast. Wash and cut the fruit – the peach and nectarine should be cut in thick slices, the figs halved, and the plums quartered. Lay the fruit out on the baking sheet in an even row with little to know overlap. Sprinkle the blueberries throughout the pan and roast for about 20 minutes, until the fruit is fragrant but looks a bit dry – when you press on it though, juices should run. Remove from the oven.
Put the ricotta in a bowl with a couple of the roasted blueberries and beat on high with a handheld mixer. Whip until light. Scoop ricotta into a bowl with the fruit and top with granola. Serve immediately!
I love to use ricotta in this dish and not top the roasted fruit with any sugar because roasting allows their sugary goodness to really come through – even if the fruit isn't at its peak ripeness. It's a quick and easy dish that's perfect for breakfast, lunch, or even dessert!
My name is Alexandra Jade, but you can call me Alex, or Trin. I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side. I run the instagram account @twobrunchgirls.