Best Summer Twist on Peaches

Peaches with Ricotta, Pistachio, and Apricot Preserve Sauce (CAWCOM) (3) Peaches and nectarines are my two favorite fruit about this time of year. Usually I’m not even able to get them into a bowl after their washing as I eat them dripping juice over the sink. But should you manage to think summertime dessert this Sicilian-inspired peach rendition is wonderful.

This rich creamy sauce for peaches is perfect in early summer when peaches start coming to market. This is a Sicilian inspired recipe and we tend to eat these kinds of sweets long after dinner. You can peel the peaches by scraping the peel off with a vegetable peeler or just leave them on if your not inclined to do that.
1 large egg, separated
9 tablespoons sugar
1 tablespoon finely crushed pistachios
1 tablespoon apricot preserves
1 tablespoon finely chopped candied orange peel
1 cup fresh ricotta cheese
1 tablespoon light rum
5 fresh ripe peaches, peeled and pitted, 1 finely chopped, 4 halved
1. In the top of a double boiler, put the egg yolk, 6 tablespoons of sugar, pistachios, apricot preserves, candied orange, ricotta, rum, and chopped peach. Bring the water in the bottom portion to a boil over high heat and as soon as it does, reduce to medium and whisk constantly until heated then remove from the heat. Beat the egg white and the remaining 3 tablespoons of sugar until it forms peaks. Fold the egg whites into the sauce.
2. Put 2 peach halves in each bowl and pour some sauce on top. Serve.
Makes 4 servings

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