Whipping the ricotta for a minute in the processor transforms its texture to a creamy and buttery delight.
3/4 cup whole milk ricotta cheese
2 Tbsp. melted butter
2 pitted firm ripe peaches, halved and peeled
1/4 cup Sparrow Lane Golden Balsamic Vinegar
1 sprig fresh rosemary
honey, for drizzling
1. In a food processor, pulse ricotta until smooth, about 1 minute. Spread on 4 dessert plates; set aside.
2. In a large skillet, melt butter over medium heat. Add peach halves with cut side down and cook until browned and slightly softened. Remove peaches and divide among plates on top of whipped ricotta.
3. Back on the skillet, add Golden Balsamic and fresh rosemary sprig. Bring to a low boil, stirring to scrape up any brown bits. Boil gently, uncovered until thickened. Remove and discard rosemary.
4. Spoon mixture over peaches. Drizzle each serving with honey.
Optional: use Sparrow Lane California Peach Vinegar.