Stuffed Roasted Peaches

These roasted, glazed and stuffed peaches make a great appetizer or dessert!

Difficulty

Intermediate

Yield

Serves 8

Ingredients

4 peaches1/2 cup ricotta3 tablespoons honey1 tablespoon mint leaves, chopped1 tablespoon basil leaves, chopped1 lemon, zest and juice1/4 teaspoon salt

Equipment

Measuring cupsMeasuring spoonsBowls, various sizesCitrus reamerRaspCutting boardChef's knife or pairing knifeTongsBaking sheetSpatulaTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a mixing bowl, combine the ricotta, honey, mint, basil, lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice and salt. Mix very well until combined.

Cut the peach in half around the pit. Gently twist the peach and pull it away, one half should have the pit and one should be empty. Carefully use a spoon to scoop out the pit from the peach. Place both halves skin side down on a baking sheet lined with parchment.

Scoop the ricotta mixture onto the peaches in a nice heaping scoop.

Drizzle the peaches generously with honey.

Preheat the oven to 400°F.

Bake the peaches in the oven until the honey begins to brown and the cheese has softened, approximately 12 – 15 minutes