Thursday, June 15, 2017

Peach Breakfast Ricotta

The stone fruits are in! White peaches are just the most heavenly part of summer for me. Of course, you can use yellow peaches, nectarines, apricots, strawberries...whatever tickles your fancy. Yellow peaches are a little more acidic, so they have a stronger flavor that you may prefer. This is kind of a modern version of the classic canned peaches with cottage cheese, inspired by a recipe in Ina Garten's Make Ahead cookbook. It's AH-friendly, phase 2 if you use the honey and phase 1 if you skip it. It's a little higher than 50% on the fat, though, so you might have an egg white on the side to balance it out if you like.
Ingredients: (for one serving)

  • 1 c whole milk ricotta (store bought is fine or you can make your own)
  • 1 medium to large white peach
  • 2 Tbsp slivered almonds
  • tiny pinch cinnamon
  • tiny pinch nutmeg
  • 1 tsp honey (optional)
  • lemon zest (about 1/2 tsp)
  1. Toast the slivered almonds in a pan on the stove over medium heat, about 2-5 minutes depending on your pan. You can do this in the oven, but I find it better to do on the stove where you can keep an eye on them. They're done when most are golden brown. 
  2. Dice the peach into small pieces. Peel it if you prefer, but I like the skin and I'm too lazy to peel. 
  3. Stir the cinnamon, nutmeg, and lemon zest into the ricotta and put in a bowl. 
  4. Put the peaches and almonds over the top and drizzle with the honey if using. Sprinkle with a tiny bit more cinnamon if you like. 
  5. Enjoy!!

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