I am officially on vacation, along with the majority of Italians during the month of August. July was a complete whirlwind: wrapping up work before vacation, lining up new projects for September, and moving into a new place in Milan after 10 years of accumulating STUFF in our last apartment. As you can imagine, we came down to Moneglia last week, pale, exhausted and badly in need of a break. Of course, I can never stay still for very long, and after a few short days of rest I immediately set to work experimenting with new recipes to test on eager family members. These peaches were an unexpected success: a light yet flavorful way to end a summertime meal. If you’re firing up the BBQ, try grilling the peaches instead to baking them, which makes for a delicious variation.
Broiled Peaches with Ricotta and Pistachios
- 3 peaches, halved and pitted
- 3 tablespoons sugar
- 8 Tablespoons fresh ricotta cheese
- 1 Tablespoon honey
- 2 Tablespoons chopped pistachios
Preheat broiler. Sprinkle cut side of peaches with sugar and transfer to a baking sheet. Broil, rotating once, until peaches are caramelized and juicy, 5 to 10 minutes.
Meanwhile, mix the ricotta with the honey, stirring well to combine.
Remove peaches from oven and let cool slightly. Top each peach half with ricotta mixture and pistachios. Serve immediately.
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