Food & Cooking Recipes Salad Recipes Warm Stone Fruit Salad 4.3 (3) 2 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 The peaches and apricots in this sweet after-dinner treat are full of vitamins A and C. Ingredients ¼ 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 Directions 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. 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. 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). Rate it Print