Recipe by Anna Gill
4 firm ripe peaches
Juice of 1 lemon
8 to 10 oz. fresh ricotta
4 tablespoons honey, light if possible
¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds then partially crushed
4 tablespoons olive oil
1. Quarter and pit the peaches, and slice them thinly. Toss them with the lemon juice in a bowl.
2. Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and sprinkle with the toasted pistachios.
3. Top each with a mound of peach slices and a drizzle of olive oil.
Leave a Reply.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.