ROSEMARY-BALSAMIC PEACHES WITH HONEY AND WHIPPED RICOTTA

 

Total Time: 25 minutes

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Ingredients List :

- 3/4 Cup Whole-Milk Ricotta Cheese -

- 2 Tablespoons butter -

- 4 peaches -

- 1 sprig fresh rosemary -

- 1/4 Cup White Balsamic Vinegar -

- Honey -

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Equipment :

- Food Processor -

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How to make 'em :

1. In a food processor, blend the 3/4 Cup whole-milk ricotta cheese until it is smooth. Once whipped and rendered smooth, set aside the ricotta cheese for later.

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2. Cut peaches in half and remove the pits (seeds).

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3. Melt 2 tbsp butter in a skillet over medium-high heat. Add your peaches. Cook for about 3 minutes until brown and slightly softened. Remove peaches from skillet and put them on your serving plate.

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4. Add rosemary and vinegar to the skillet. Bring to boiling, stirring to scrape up any browned bits. Boil gently, uncovered, for 45 to 60 seconds or until thickened. Remove and discard rosemary. Spoon vinegar mixture over peaches on plates. Drizzle each serving with honey. 

ENJOY!