Roasted Peaches With Ricotta Recipes

ROASTED PEACHES WITH RICOTTA

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.

ROASTED PEACHES WITH RICOTTA BUTTERCREAM AND BREADCRUMBS

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.

SWEET BAKED RICOTTA WITH GLAZED PEACHES

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.

GRILLED PEACHES AND RICOTTA

Steps:

• 1. Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
• 2. Spread the butter over each of the peach halves.
• 3. Grill the peaches, flat sides down, until warmed through, about 4 minutes.
• 4. Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
• 5. Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.

GRILLED PEACHES WITH HONEYED RICOTTA

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. For two-burner gas grill, heat one burner to high.
• In small bowl, stir together ricotta, honey and vanilla. Cover; refrigerate until ready to serve.
• Spray cut sides of peaches with cooking spray. Place peaches cut side down on heated side of gas grill or over coals on charcoal grill. Cook 2 to 3 minutes or until grill marks form.
• Move peaches to unheated side of gas grill or over drip pan on charcoal grill. Cook until soft, about 5 minutes. Remove peaches from grill; place on individual serving plates or large serving platter.
• Spoon 1 tablespoon cheese mixture into each peach half. Top each with cereal crumbs.