75 grams flaked almonds
50 grams rolled oats
25 grams oatmeal
25 grams almonds, skinned
1 tablespoon pistachios, unshelled
1 tablespoon chia seeds
6 tablespoons soft brown sugar
3 tablespoons runny honey
750 grams assortment of fruit, (apples, pears, apricots, nectarines, peaches and plums)
50 grams unsalted butter, room temperature
Runny honey, room temperature
1 teaspoon Azada Pistachio Oil
250 grams cream cheese, at room temperature
250 grams ricotta
3 tablespoons cream
Warm a nonstick frying pan over a low to moderate heat. Scatter the flaked almonds, rolled oats, oatmeal and skinned almonds into the pan. Stir in the chia seeds and pistachios, as the nuts start to taken on colour and everything smells slightly toasted, place the picture onto a baking sheet.
In the same frying pan, put the sugar in the hot pan with 2 ½ tablespoons of water and bring to the boil. As the mixture starts to caramelise and the sugar has dissolved, spoon in the honey and leave to slowly melt. When the mixture turns to a pale amber and begins bubbling, toss in the dry ingredients and stir. Tip back on to the baking parchment and leave to cool, until crisp and slightly chewy.
Fruit and Ricotta Method:
Preheat the grill to its highest setting.
Cut the fruit in half and remove the stone and seeds. Place the cut side up on a flat baking tray, lined with greaseproof paper.
Place small spoonfuls of butter in the cavity of each piece of fruit then drizzle a little honey over the top.
Place under the grill and cook until the fruit is tender and slightly caramelised with colour. Transfer each piece of fruit onto a plate as it is cooked.
Meanwhile, whip the cream cheese until smooth and light. Add the ricotta, cream and Azada’s Pistachio Oil and beat until the mixture is light and fluffy.
Arrange the fruit on a serving platter and scatter with the granola. Serve with the whipped ricotta and enjoy.