Di: Christian Frapolli
Lavare la frutta, tagliarla a metà in senso orizzontale ed eliminare il nocciolo interno.
Irrorare la frutta con il succo di limone mescolato al miele e grigliarne le parti interne sopra una griglia molto calda per qualche istante, giusto il tempo di dorare e rendere leggermente morbida la polpa.
Preparare la farcitura mescolando la ricotta con le scaglie di cioccolato e la frutta secca. Farcire la frutta spalmando la crema di ricotta sulla parte interna delle metà appena grigliate e chiudere sovrapponendovi le metà superiori, ricostruendo i frutti.
Servire a piacere con crema chantilly o gelato alla vaniglia o al fior di latte.
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