Grilled apricots with baked honey and thyme ricotta

This Nici Wickes recipe makes crafting your own ricotta easy! Serve your homemade cheese with grilled apricots and drizzled with honey for a summer stone fruit dessert that is irresistible!

By Nici Wickes
  • 30 mins cooking
  • Serves 4
  • Print


Baked honey and thyme ricotta
  • 2 litre full cream milk
  • 3 tablespoon white wine vinegar
  • 1½-2 cups ricotta
  • 2 eggs
  • 2 tablespoon cream
  • 2 tablespoon icing sugar
  • 1/2 teaspoon vanilla extract
Grilled apricots
  • 3 tablespoon butter
  • 2 tablespoon caster sugar
  • 12 apricots, halved, stone removed
  • honey, to serve
  • 1 sprig fresh thyme, de-stemmed, to serve


  • 1
    To make the ricotta, heat the milk in a non-reactive saucepan until just about to boil. Add the vinegar and stir gently until cheese curds form. Leave in the saucepan for at least 1 hour. With a slotted spoon, gently scoop the curds into a fine sieve lined with muslin. Place over a bowl and refrigerate overnight. This should yield around 1½-2 cups of cheese.
  • 2
    Heat oven to 170°C. Grease 4-6 small ramekins (or similar), or one larger ovenproof dish. Beat the ricotta, eggs, cream, icing sugar and vanilla together. Spoon into ramekins, leaving room for the cheese to puff up. Smooth the tops. Bake for 30 minutes or until set and golden on the top.
  • 3
    To grill the apricots, melt the butter and sugar in a saucepan. Toss the apricots in the butter mix to coat. Place cut-side up under a hot grill or BBQ, and cook until golden and softened.
  • 4
    Serve at room temperature placed over the baked ricotta, drizzled with honey and scattered with thyme leaves.


  • Serves 4-6.

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