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.
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