I was at the White House Farmers Market yesterday, and Zaytinya chef Mike Isabella (from last season's Top Chef) was there preparing peaches and ricotta drizzled with Greek honey (which he told me is the best honey in the world) and chopped mint. It inspired me to make this recipe. It's light and refreshing, especially with the record-breaking heat here in DC. Plus, it's peach season.
I heart peaches.
Boil the peaches for about a minute then submerge them in ice water to easily remove the skins.
6 fresh peaches
10 oz. ricotta cheese
5 tablespoons honey
OPTIONAL: chopped mint garnish
Add the peaches to a large pot of boiling water and cook them for about a minute. Submerge the peaches in a bowl of ice water to stop the cooking. This will allow the skins to easily peel off. Once the skins are peeled, cut the peach into chunks and remove the pits. Add peaches, ricotta, and honey to a blender and puree until smooth. Cool in the refrigerator. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Garnish with chopped mint.