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Fresh Fruit with Ricotta and Plum Sauce


Summer fruit at its peak needs only a little embellishment to make an elegant dessert.

  • Servings: 4

Source: Martha Stewart Living, August/September 1993


  • 2 purple plums, quartered and pitted
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 8 ounces fresh ricotta cheese
  • 1 tablespoon honey, plus more for drizzling
  • Mixed summer fruit, such as white peaches, figs, strawberries, red and white cherries, blackberries, and blueberries
  • Fresh mint, for garnish


  1. To make plum sauce, place plums in a saucepan with 1/2 cup water, sugar, and cinnamon. Simmer until fruit has broken down and become mostly liquid, about 10 to 15 minutes. Put through a sieve or colander, and discard solids. Adjust sugar to taste. Let cool.

  2. Place ricotta in a bowl, and stir in honey. Drizzle more honey over the surface of cheese.

  3. Wash and cut the fruit into serving-size pieces. Arrange on a platter, and garnish with mint. Serve with the plum sauce and ricotta on the side.

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