This is such a quick dessert, very light for hot summer days, and can be made ahead of time. Great with peaches, but any stone fruit will do. Just gather up some peaches, cut them in half, remove the stone, and on a baking sheet sprinkle them with a little butter, cinnamon and brown sugar, roast for about 15 to 20 min's in a 400F. oven. Roast cut side down.Place your drained ricotta in a bowl, sweeten to taste with some sugar, and then pour in some Amaretto liqueur, start with a couple tablespoons, just taste test it, you'll know when to stop.
I like to add some chopped candied orange peel, or freshly grated peel to the ricotta. Combine everything really well together. When the peaches are soft and warm, place your cold ricotta mixture on top and then sprinkle with toasted sliced almonds, and a drizzle of honey. Now all you have to do is pour a cup of coffee and enjoy!!
GARDEN UPDATEHubby's green thumb is working! Our tomatoes are getting tall and so are our Melrose Peppers.
Everything is blooming, I love this time of year!Have a good work week.
Buon Appetito
