Food & Cooking Recipes Breakfast & Brunch Recipes Fruit Platter with Whipped Ricotta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 30 mins Total Time: 45 mins Yield: 8 to 10 Serves You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits. Ingredients Poached Peaches 4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled 3 tablespoons sugar 2 tablespoons fresh lemon juice Whipped Ricotta 1 pint part-skim ricotta ½ teaspoon pure vanilla extract 1 tablespoon pure maple syrup Fruit Platter ½ honeydew melon, halved and cut into thick slices ½ pineapple, halved, cored, and cut into thick slices ½ baby watermelon, cut into thick slices 1 bunch green or muscat grapes 3 kiwifruits, peeled and sliced 8 fresh figs, halved 2 cups mixed berries, such as blackberries, raspberries, and blueberries Digestive Biscuits, for serving Directions Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.) Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.) Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits. Rate it Print