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!)

Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • In a food processor, process ricotta 1 minute or until smooth. Spread on 4 dessert plates; set aside.

  • 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.

  • 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

236 calories; fat 12g; cholesterol 39mg; saturated fat 8g; carbohydrates 27g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 24g; protein 7g; vitamin a 871.7IU; vitamin c 9.9mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 11.9mcg; vitamin b12 0.2mcg; sodium 85mg; potassium 338mg; calcium 106mg; iron 0.6mg.