Best 4 Roasted Peaches With Ricotta Buttercream And Breadcrumbs Recipes
Indulge in a delightful culinary experience with our roasted peaches, a harmonious blend of sweet and savory flavors. These luscious fruits are carefully roasted to perfection, caramelizing their natural sugars and enhancing their juicy goodness. Accompanying the peaches is a trio of delectable recipes that will tantalize your taste buds. The ricotta buttercream, a creamy and smooth delight, adds a rich and decadent touch to the dish. The crunchy and flavorful breadcrumb topping provides a delightful textural contrast, while the optional honey drizzle adds a touch of sweetness to balance the tangy notes of the ricotta. Whether you're looking for a refreshing summer dessert or a unique and elegant treat, this combination of roasted peaches, ricotta buttercream, and breadcrumb topping is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED PEACHES
A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
- Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.
PEAS WITH BAKED RICOTTA AND BREAD CRUMBS
Provided by Deborah Madison
Categories Cheese Dairy Vegetable Bake Vegetarian Dinner Ricotta Legume Pea Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield A light supper for 2
Number Of Ingredients 10
Steps:
- Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
- If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn't drained.)
- When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don't let them turn gray. Season with salt and a little freshly ground pepper, not too much.
- Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.
WHITE PEACHES, PISTACHIOS, HONEY AND RICOTTA
This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It's inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.
Provided by Jeff Gordinier
Categories quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
- Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 97 milligrams, Sugar 27 grams
ROASTED PEACHES WITH RICOTTA
This is a simple but refreshing end to any meal and it's a really good way to use any left-over ricotta cheese you may have on hand.
Provided by Denise in da Kitchen
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Arrange peaches, cut side up, in glass baking dish.
- Sprinkle with sugar and dot with butter.
- Bake 30 minutes at 325 degrees.
- With slotted spoon, transfer peaches to individual plates.
- Reserve juices.
- In bowl, mix ricotta and honey.
- Stir in reserved juices.
- Pile ricotta mixture onto peaches and sprinkle with almonds.
Nutrition Facts : Calories 220.1, Fat 10.8, SaturatedFat 6, Cholesterol 31.1, Sodium 68.8, Carbohydrate 27.2, Fiber 1.7, Sugar 24.5, Protein 6.1
Tips:
- Choose ripe peaches: For the best flavor and texture, choose peaches that are ripe but still firm. Avoid peaches that are too soft or mushy.
- Roast the peaches cut-side down: This will help the peaches caramelize and develop a delicious flavor.
- Be careful not to overcook the peaches: They should be tender but still hold their shape.
- Make the ricotta buttercream ahead of time: This will give it time to chill and firm up.
- Use fresh breadcrumbs: This will give the topping a nice crunchy texture.
- Serve the peaches warm or at room temperature: This is when they will be at their best.
Conclusion:
Roasted peaches are a delicious and easy-to-make dessert that is perfect for summer. They can be served with a variety of toppings, such as ricotta buttercream, ice cream, or whipped cream. This recipe is a great way to use up ripe peaches and is sure to be a hit with your family and friends.
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