First I’d like to throw my hands up in excitement and congratulate Breaking Bad for winning best drama! I was getting worried when Aaron Paul and Bryan Cranston didn’t win, but all is well in the world now. I can’t believe the season finale is this Sunday!
Ok, back to food. Yes food. Healthy food in fact. Peaches are a summer fruit and I know everyone is getting ready for fall but Texas always has a different agenda when it comes to seasons. However, given that it is September (almost October), we heated these babies up to get you in fall mode. These honey lemon ricotta stuffed peaches are incredible. Let’s get started!
This recipe is for 2 people, but you can definitely double or triple it depending on how many want to indulge in this deliciousness.
Cut the peaches in half, take the pit out and make some room for the lovely ricotta mixture we’ll be putting on top. I don’t have a fancy melon baller, so a spoon will work just fine.
After you’ve made some room and eaten the leftover peaches (I mean why wouldn’t you?), slice a piece off the rounded edge so they sit up nice and tall when they go in the oven for some grillin’. Top with some melted butter and fresh lemon and in the oven they go.
While it’s getting hot in there, let’s make the stuffing with ricotta, honey, lemon zest and lemon juice. Mmmm.
Once the peaches grilled, take them out of the oven, let them cool and top with ricotta mixture. Enjoy!
Lemon Ricotta Stuffed Peaches
adapted from refinery29.com
2 ripe peaches
2 tbsp unsalted butter, melted
1 tbsp fresh lemon juice
1/4 cup good-quality fresh ricotta cheese
1/8 tsp finely grated lemon zest
1 to 2 tsp honey
Preheat the oven to 400˚
Halve the peaches: run your knife along the natural crease of the peach, pressing down to the pit. Hold the peach in your hands — one hand on each half — and twist in opposite directions to release and pull apart.
Remove the pit and scoop out center of each half using a melon baller or small spoon. Don’t forget to slice small piece off rounded side, so the peaches sit flat.
Arrange peaches in baking pan lined with parchment paper. Brush cut edges with the melted butter; drizzle with lemon juice.
Bake 20 minutes.
Mix the ricotta, lemon zest and honey in a small bowl.
Once peaches cool, spoon ricotta mixture into the peach centers.
Drizzle honey on top and enjoy!