Brown Sugar Roasted Peaches

Thursday, May 28, 2020

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
• 4 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