6

large

ripe nectarines; halved and stoned

4

ripe apricots; halved and stoned

55

g

caster sugar

30

g

hazelnuts; ground

300

g

ricotta

2

Tbs

icing sugar

For the chocolate cinnamon wafers :

1

tsp

ground cinnamon

100

g

shortbread biscuits

75

g

dark chocolate; melted

For the chocolate cinnamon wafers :

1

Crumb cinnamon and biscuits in a food processor until fine, add melted chocolate and mix well. Place mixture between two sheets of baking paper and, using a rolling pin, roll very thinly into a rectangle about 20 x 24cm. Remove top sheet and, using a sharp knife, mark 8 rectangles (approx 5 x 8cm). Replace paper and freeze until firm (10-15 minutes) or until required.

2

Place nectarines and apricots, cut side up, on a foil-lined baking tray and sprinkle with sugar and hazelnuts. Cook under a hot grill for about 5 mins or until fruit is warmed through.

3

Combine ricotta and icing sugar in a small bowl and mix well.

To serve :

1

Serve warm fruit with a dollop of ricotta and the chocolate wafers on the side.