Rosemary-Balsamic Peaches with Honey and Whipped Ricotta

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.