Recipe

Roasted Peaches with Rosemary, Ricotta and Mountain Honey

When peaches meet wild herbs

Prep time: 10 minutes
Cook time: 15 minutes

A summery dessert ready in just 20 minutes, turning overripe peaches (a.k.a. the ones about to end up in the bin) into something genuinely elegant. Rosemary might sound odd in a dessert — until you taste it.

Ingredients

servings

yellow peaches
honey
rosemary
vanilla extract
pistachios
lemons

Recipe steps

Preheat

Preheat the oven to 180 degrees.

Prepare the peaches

Cut the peaches in half and remove the pit. Place them cut-side up in a baking dish.

Season

Drizzle a thread of honey over each peach half, then scatter the rosemary leaves on top.

Prepare the vanilla ricotta

Meanwhile, mix the ricotta with the vanilla and a pinch of salt.

Plate and serve

Serve the warm peaches with a generous spoonful of vanilla ricotta, the pistachios, and a drizzle of honey.

Tips and variations

Swap the ricotta for thick Greek yogurt or fromage blanc for a lighter version.
Dairy-free? A scoop of vanilla ice cream works wonderfully (add it at the last minute).

Anti-waste tips

This recipe is made for overripe peaches, the almost-mushy kind. The riper they are, the sweeter they get — roasting more than makes up for the soft texture.

Roasted peaches freeze beautifully. Make a big batch when they’re at peak season, freeze them flat, then use them in smoothies, coulis, or as a porridge topping all winter long.