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Brown Sugar Roasted Peaches

Brown Sugar Roasted Peaches

This elegant recipe is truly a celebration of peach season! Top juicy peaches with brown sugar & a sprig of fragrant rosemary then roast to tender, browned perfection. Whip together creamy ricotta with fresh thyme to dollop on top, then finish with a generous drizzle of honey & toasted pistachios.

10 min active; 25 min total; serves 3-4

 

INGREDIENTS:

  • 1/4 cup pistachios
  • peaches
  • 1 1/2 Tbsp butter
  • 1 sprig rosemary
  • 2 Tbsp brown sugar
  • a pinch of salt
  • 1 Tbsp thyme
  • 1/2 cup ricotta cheese
  • 2 Tbsp honey
  • ovenproof sauté pan

 

INSTRUCTIONS:

1. PREHEAT OVEN, TOAST PISTACHIOS & PREP PEACHES

  • Preheat oven to 425°F
  • Roughly chop pistachios
  • Heat a large cast iron skillet (or ovenproof sauté pan) over med
  • Add pistachios and toast for 3-5 min, until fragrant and lightly browned, then remove from pan and set aside
  • Slice peaches into large wedges and discard pit

 

2. ROAST PEACHES

  • Heat the same pan used for pistachios over med-high
  • Add butter and melt
  • Arrange peaches in the pan along with the sprig of rosemary nestled in between them, then sprinkle brown sugar & salt over peaches
  • Cook until peaches start to brown, about 3 min, then flip peaches and transfer pan to the oven to roast for 8-12 min, until tender
  • Chop thyme
  • Whisk together thyme & ricotta and whip to make creamy (or transfer to a food processor to make extra creamy)
  • Remove peaches from pan and transfer to a plate

 

3. GARNISH & GATHER

  • Arrange peaches on plates and dollop with whipped ricotta, drizzle with honey and top with pistachios