ROASTED PEACHES WITH RICOTTA BUTTERCREAM AND BREADCRUMBS
Provided by Brooks Headley
Categories Dessert Kid-Friendly Ricotta Peach Summer Kidney Friendly Vegetarian Pescatarian Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Whisk honey, vinegar, and 1/4 teaspoon salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-quart. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 20-25 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 25-35 minutes more. Let peaches cool in roasting juices.
- Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining 1/4 teaspoon salt in a small bowl until light and creamy, about 2 minutes. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.
- Toss panko, raw sugar, and 2 teaspoons oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.
- Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.
VANILLA-ROASTED PEACHES WITH RASPBERRIES
Take advantage of fresh stone fruit and berries in season with this summertime treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
- Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
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
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
- Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
- Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
ROASTED PEACHES
A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
- Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.
SWEET BAKED RICOTTA WITH GLAZED PEACHES
From "A Taste of Australia: The Bather's Pavilion Cookbook" by Victoria Alexander and Genevieve Harris, this ricotta is easier to turn out and slice when it is cold, so you can bake it the day before you wish to serve it, slice it when it is cold and then let it come to room temperature. It is best made in a nonstick loaf tin, 25 cm (10 in) long, 5 cm (2 in) wide and 7.5 cm (3 in) deep. The baked ricotta is also delicious served with fresh fruits. Prep time does not include time to cool ricotta.
Provided by Chef Kate
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- To bake the ricotta:
- Preheat the oven to 150°C (300°F).
- In a large bowl, whisk together the ricotta and the eggs.
- Split the vanilla bean and scrape in the seeds.
- Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil.
- Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
- When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required.
- It will have more flavour if you allow it to warm to room temperature before serving it.
- To glaze the peaches:
- Preheat the griller (broiler) to hot.
- Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes.
- To serve, arrange ricotta slices and two peach halves on each plate.
Nutrition Facts : Calories 313.4, Fat 13.5, SaturatedFat 8.1, Cholesterol 99.9, Sodium 95.2, Carbohydrate 36.9, Fiber 1.5, Sugar 32.8, Protein 12.8
TIPSY ROASTED PEACHES
Roasting frozen peaches in a simple brandy sauce turns them into a decadent topping for toasted pound cake. Whipped cream and crunchy almonds are fast finishing touches. -Susan Martin, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm. , Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender. , To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds.
Nutrition Facts : Calories 479 calories, Fat 28g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 193mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
PEAS WITH BAKED RICOTTA AND BREAD CRUMBS
Provided by Deborah Madison
Categories Cheese Dairy Vegetable Bake Vegetarian Dinner Ricotta Legume Pea Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield A light supper for 2
Number Of Ingredients 10
Steps:
- Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
- If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn't drained.)
- When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don't let them turn gray. Season with salt and a little freshly ground pepper, not too much.
- Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.
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ROASTED PEACHES WITH RICOTTA BUTTERCREAM AND BREADCRUMBS
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- Preheat oven to 250°. Whisk honey, vinegar, and ¼ tsp. salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-qt. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 20–25 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 25–35 minutes more. Let peaches cool in roasting juices.
- Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining ¼ tsp. salt in a small bowl until light and creamy, about 2 minutes. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.
- Toss panko, raw sugar, and 2 tsp. oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.
- Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.
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