To the Plums:

• 6 plums
• 1–2 teaspoons honey
• Zest of ½ orange
• Juice of ½ orange
• Fresh thyme leaves

For the Honey Ricotta

• 250g ricotta cheese
• 1–2 teaspoons honey
• ½ teaspoon vanilla
• Peel the peel of ½ an orange

For the Pistachio Crumbs

• 50g pistachio nuts
• ½ teaspoon ground cinnamon
• A pinch of sea salt
• Honey

1. Heat the oven to 170°C. Arrange the plum halves cut side up in a small baking dish and drizzle with honey. Scatter the orange peel flakes, thyme, and orange juice on top. Roast for 12–15 minutes until the plums are soft, sticky and beginning to caramelise.
2. For the honey ricotta, mix the ricotta, honey, vanilla and orange zest in a bowl until smooth and creamy. Taste and adjust the sweetness if necessary.
3. In a dry frying pan over medium heat, toast the pistachio nuts until fragrant. Add the cinnamon, orange peel flakes, salt and a little honey. Toss to coat, toast for another 30 seconds, then remove from the heat and leave to cool.
4. To serve, place a swirl of the honey ricotta in a small bowl or on a plate. Arrange the warm roasted plums on top and scatter the spiced pistachio crumbs over them.

Originally featured on Prynhawn Da

Recipe by Michelle Evans-Fecci.