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 UPDATE
Hubby'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

Wandering through the food blogosphere we come across so many fantastic recipes. I'm always inspired by the talent of all my fellow food bloggers. I must have a list a mile long of recipes I have bookmarked to try!

Sometimes I come across a concept that is so simple, and I think"What a brilliant idea!" I knew back in April when I saw this over at Taste With The Eyes, that it was something I was going to make. Lemon and Mascarpone, oh yeah, for sure! I was eagerly waiting for the weather to warm up, which it finally did, and waiting for just the right occasion.
Having some friends over for lunch seemed to be the perfect time.

What attracted me to this was its simplicity to make, but yet an end result, that was so decadent! In fact Lori Lynn's own words were " it's embarrassingly simple". My kind of dessert, and a great "Wow" at the end of a meal.

All you do is take 1 pint of your favorite sorbet, put it on your counter and let it defrost a little, take out your food processor, and put in the sorbet along with 6oz. of mascarpone cheese. Give it a whirl until all combined and smooth. Spoon it into a pretty glass, and refreeze it. Garnish it with whatever your heart desires, I just used some lemon peel.

The best thing about this is there was no ice cream machine needed, and no one would ever know the difference!!

Slightly defrost before you serve it, that's when the true flavors come out, then you will enjoy every creamy spoonful!

My Hubby loved this so much that now he wants me to try blending an orange sorbet with the mascarpone, sort of like, an "Upscale Dreamsicle" I think the possibilities are endless, don't you?

Thanks Lori Lynn, for letting us all in on "your little secret".

WARNING!!! This could become very addicting!!