This is the perfect dessert to pair with your barbeque. The sweetness of the ricotta cheese and caramelized fruit is balanced with a hint of refreshing lemon, a wonderful finish to a hot summer day.
Ingredients (serves 4):
For Lemon Ricotta Cheese:
*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.
Combine all ingredients for Lemon Ricotta Cheese in a bowl.
Preheat the Indoor Electric Grill at HI for 6 minutes or until the operation light turns off.
Cut nectarine in half, remove stone and cut into 4 pieces. Quarter the banana by cutting it in half at the middle then slice it length-wise and peel. Cut pineapple into 4 pieces.
Place all fruit on the grill, and sprinkle half the light brown sugar. Grill for 2 minutes. Please be careful of the heated grill.
Turn fruit over and sprinkle the remaining brown sugar.
When fruit gets grill marks on all sides, remove from grill and transfer to serving plates.
Serve the fruit immediately with Lemon Ricotta Cheese.