WEEKDAYS 1e|12c|p

Glazed Peaches and Blackberries with Ricotta

Chef Gale Gand
skill level
  • For the Glazed Peaches and Blackberries with Ricotta:2 peaches
  • stone removed and cut into chunks2 tablespoons brown sugar16 blackberries2 cups hand dipped ricottaSprinkle on finely chopped tarragon
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 peaches, stone removed and cut into chunks
    2 tablespoons brown sugar 
    In a bowl, place the peaches and the brown sugar and toss to dissolve the sugar and encourage the peaches to start giving off their juices. Let sit at least 15 minutes and up to 8 hours. 
  • 2
    2 cups hand dipped ricotta
    When you are ready to serve, place 1/2 cup of ricotta in each of 4 dessert bowls. 
  • 3
    16 blackberries
    Sprinkle on finely chopped tarragon
    Add the blackberries to the peaches and toss them one time to coat with the brown sugar glaze. Sprinkle in chopped Tarragon. 
  • 4
    Spoon the fruit next to the ricotta and serve.

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