Prep: 1. Preheat the oven to 475. 2. Cut peaches and plums in quarters, remove pits. Leave cherries whole with stems intact. Make: 1. Combine all the fruits in a baking dish and toss with olive oil and 4 tablespoons of the sugar. 2. Roast until the fruits are soft and golden or lightly charred, 15-20 minutes. 3. Meanwhile, combine the ricotta, creme fraiche, vanilla, and 2 tablespoons of sugar; mix well. 4. To serve, spoon the fruits and their cooking juices into individual dessert bowls and top with ricotta mixture and a drizzle of honey. (Remind everyone that the cherries contain their pits!)
This is like a pie without the crust, so simple and delicious! If figs are available they make a great addition. Either leave whole or halve before roasting.