So this dessert came out of the fact that I finally made my own fresh ricotta cheese. Does it make a big difference? Oh yeah, it does. The texture is rich and the taste is slightly sweet even just on it's own. I won't go into detail on how to make it here because there are hundreds of hits on "homemade ricotta" and they're all pretty much the same. I will tell you that I used lemon juice (some other alternatives are white vinegar or buttermilk) and that it took more than the recipe called for to get the curds to truly form. The other thing I will tell you is, it's true, it's ridiculously easy. Maybe not cost effective (a half gallon of milk produced maybe a cup of cheese), but so delicious.
For the peaches I simply cut them in half, removed the pit and placed the peaches on a baking sheet. I sprinkled some brown sugar over the peaches and placed them under a broiler. I left them there, turning the pan every couple minutes, until they developed the browning and crust I wanted.
I let the peaches cool slightly and then placed two halves on each plate and topped the peaches with the ricotta. I then drizzled a little honey over them and topped the ricotta off with Marjoram and Thyme. It all made for a delicious combination of sweet and savory and really worked well.
No comments:
Post a Comment