White Peaches, Pistachios, Honey and Ricotta
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2 or 3firm white peaches
- Juice of 1 lemon
- 1pound fresh ricotta
- 4tablespoons honey
- ¼cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
- 2tablespoons fruity extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
406 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 15 grams protein; 97 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
- Step 2
Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.
Private Notes
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Cooking Notes
mhspitler
What is the flowery herbish looking garnish?
phaino
my breakfast almost every morning is a version of this "dessert" -- cultured cottage cheese with fruit (all stone fruit, all summer long), olive oil, rosemaried marcona almonds, and flaky sea salt. Winning combo with endless possibilities!
Andrea martin
That's fennel
dimmerswitch
Simply delicious. The kind of ricotta used will make a big difference here. If you can find Bel Gioioso's Ricotta Con Latte it is a delectable option in this recipe. I prefer yellow stone fruits over white ones so used yellow nectarines. Omitted the olive oil and it was still a winner. Although I'm considering trying this with sectioned (supremed) blood oranges come citrus season and I may add the olive oil then.
Mark
Fennel flowers
e. f.
Simply delicious. Added a pinch of salt on top.
so good
Perfect all the time
A.S
Delicious, other ways grill, top w cinnamon and honey and mascarpone
Steph
I have some amazing peaches right now, and this caught my eye (as does pretty much anything with ricotta). Alas, it was lunchtime & I was by myself. So, I turned it into a salad - A bed of baby arugula, which was a great counter to the sweetness, the peaches with just a little lemon juice, the ricotta, then the pistachios, with just a little drizzle of both the honey and the olive oil. What an incredible lunch I just had! And, I may just make this as written for dessert tonight! :-)
Cynthia
I can’t identify the garnish but nasturtiums would certainly feed the eye.
Mimi
A lovely, simple treat. Not having enough ricotta on hand, I did a mix of that and Greek yoghurt (which I think I like better, anyway—a bit lighter than straight ricotta), and stirred the honey into this. I used yellow peaches, and garnished with torn-up fresh mint leaves as well as the pistachios. I omitted the EVOO this time—figured there was enough going on already—but will give it a try next time.
Nancy
Thanks so much for this lovely, simple, relatively healthy dessert. I whipped the ricotta first to make it creamier. The drizzle of olive oil surprised me but was a very nice addition.
phaino
my breakfast almost every morning is a version of this "dessert" -- cultured cottage cheese with fruit (all stone fruit, all summer long), olive oil, rosemaried marcona almonds, and flaky sea salt. Winning combo with endless possibilities!
whiteyk0
could also be dill
dimmerswitch
Simply delicious. The kind of ricotta used will make a big difference here. If you can find Bel Gioioso's Ricotta Con Latte it is a delectable option in this recipe. I prefer yellow stone fruits over white ones so used yellow nectarines. Omitted the olive oil and it was still a winner. Although I'm considering trying this with sectioned (supremed) blood oranges come citrus season and I may add the olive oil then.
Ana
Very simple but very good. I didn't have pistachios or any other nuts in the pantry, so I sprinkled a bit of very crunchy granola and it was very good. I look forward to try it with toasted pistachios next time !
Andrea martin
That's fennel
Beth
So simple and absolutely delicious. I had some mint leaves which I shredded and added but otherwise I made it as in the recipe Perfect!
mhspitler
What is the flowery herbish looking garnish?
SCDC
They look like young dill blossoms but would love to know for sure.
TT
Curly parsley, perhaps? Hard to see.
Robert
Looks like broccolini buds. I'm mystified myself.
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