Nectarine Rum Cream

Provided by Woman's Day

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Prep:
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Ready in:

Serves:

Ingredients

1 container (5 ounces) part-skim ricotta cheese
1/3 cup confectioners’ sugar
3 tablespoons dark rum or 1/2 teaspoon rum extract
21/4 pounds nectarines, sliced (6 cups)
2 tablespoons sugar
1 tablespoon lemon juice
8 1/2-inch-thick slices fat-free chocolate-chip poundcake (from a 15-ounce loaf)
Garnish: semisweet chocolate shavings

Cooking Instructions

Purée ricotta cheese in blender until smooth. (You can use a food processor but the ricotta won’t be as smooth.) Add confectioners’ sugar and rum and process until well blended. Cover and refrigerate at least 2 hours or up to 5 days to allow ricotta to thicken and flavor to mellow.

Put nectarines in a medium-size glass bowl. Sprinkle with sugar and lemon juice. Stir gently to coat. Cover and let stand at room temperature about 1 hour until juices are released or refrigerate up to 1 day.

To serve: Put a slice of cake on each dessert plate. Top with nectarines, juices from bowl and rum cream. Sprinkle with shaved semisweet chocolate.