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
-
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.
