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Under 30 Minutes

Warm Stone Fruit Salad


The peaches and apricots in this sweet after-dinner treat are full of vitamins A and C.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, July/August 2008


  • 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.

Cook's Notes

Find a vanilla bean in specialty food stores. If you can't locate one, feel free to substitute with 1 teaspoon of pure vanilla extract (skip the imitation vanilla, which uses artificial flavors).

Reviews Add a comment

  • 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!