Roasted Peaches With Ricotta Buttercream And Breadcrumbs Recipes
WHITE PEACHES, PISTACHIOS, HONEY AND RICOTTA
This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It's inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.
Provided by Jeff Gordinier
Categories quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
- Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 97 milligrams, Sugar 27 grams
ROASTED PEACHES WITH RICOTTA
This is a simple but refreshing end to any meal and it's a really good way to use any left-over ricotta cheese you may have on hand.
Provided by Denise in da Kitchen
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Arrange peaches, cut side up, in glass baking dish.
- Sprinkle with sugar and dot with butter.
- Bake 30 minutes at 325 degrees.
- With slotted spoon, transfer peaches to individual plates.
- Reserve juices.
- In bowl, mix ricotta and honey.
- Stir in reserved juices.
- Pile ricotta mixture onto peaches and sprinkle with almonds.
Nutrition Facts : Calories 220.1, Fat 10.8, SaturatedFat 6, Cholesterol 31.1, Sodium 68.8, Carbohydrate 27.2, Fiber 1.7, Sugar 24.5, Protein 6.1
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