1. To make the ricotta: Set a large fine-mesh sieve over a large bowl. Line the sieve with a dampened piece of cheesecloth. Pour both of the milks into a medium stainless steel or enameled pot and bring to a boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Let the mixture set for 5 minutes (it will separate into curds and whey).
2. Pour the mixture into the cheesecloth-lined sieve and drain until the ricotta is
nice and thick, 20 to 25 minutes. Pour off and discard the water in the bowl
occasionally (for thicker ricotta, drain longer).
3. Turn the ricotta out into a bowl and stir in the vanilla seeds. Use immediately or transfer the ricotta to an airtight container and refrigerate for up to five days.
4. To roast the fruit: Preheat the oven to 400 degrees. Add the peaches, pears, and plums to a large bowl and toss with the melted butter, brown sugar, and cinnamon. Place the fruit on a rimmed baking sheet and roast until slightly soft and caramelized, about 10 minutes. Transfer to a bowl and set aside. Roast the hazelnuts on a second rimmed baking sheet until golden, 6 to 8 minutes. Remove from the oven and transfer to a cutting board to cool, then roughly chop.
5. Serve the ricotta alongside the roasted fruit, chopped hazelnuts and honey for drizzling.
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