Rosemary-Balsamic Peaches with Honey and Whipped Ricotta | Midwest Living

Rosemary-Balsamic Peaches with Honey and Whipped Ricotta

Rosemary-Balsamic Peaches with Honey and Whipped Ricotta

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  • Makes: 4 servings
  • Total Time 25 mins

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You can have this elegant, summery dessert on the table in 25 minutes flat. (Whipping ricotta for a minute transforms its texture from slightly grainy to creamy and buttery. Don't be tempted to skip this step!)


  • 3/4 cup whole-milk ricotta cheese
  • 2 tablespoons butter
  • 4 firm ripe peaches, halved and pitted
  • 1/4 cup white balsamic vinegar
  • 1 sprig fresh rosemary
  • Honey


  1. In a food processor, process ricotta 1 minute or until smooth. Spread on 4 dessert plates; set aside.
  2. In a large skillet, melt butter over medium-high heat. Add peaches, cut sides down; cook 3 minutes until browned and slightly softened. Remove peaches and divide among prepared plates.
  3. Add vinegar and rosemary to skillet. Bring to boiling, stirring to scrape up any browned bits. Boil gently, uncovered, for 45 to 60 seconds or until thickened. Remove and discard rosemary. Spoon vinegar mixture over peaches on plates. Drizzle each serving with honey.

Nutrition Facts

(Rosemary-Balsamic Peaches with Honey and Whipped Ricotta)

Servings Per Recipe 4, sat. fat (g) 8, fiber (g) 2, sodium (mg) 85, chol. (mg) 39, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 12, Polyunsaturated fat (g) 1, Folate (µg) 12, cal. (kcal) 236, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 10, vit. A (IU) 872, iron (mg) 1, Monounsaturated fat (g) 3, pro. (g) 7, calcium (mg) 106, carb. (g) 27, sugar (g) 24, Potassium (mg) 338, Niacin (mg) 1, Riboflavin (mg) 0, Thiamin (mg) 0

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