Roasted Peaches with Ricotta Buttercream and Breadcrumbs

Roasted Peaches with Ricotta Buttercream and Breadcrumbs might be just the side dish you are searching for. This recipe serves 8 and costs 91 cents per serving. One serving contains 240 calories, 4g of protein, and 13g of fat. Several people made this recipe, and 4761 would say it hit the spot. Head to the store and pick up honey, powdered sugar, white wine vinegar, and a few other things to make it today. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Spaghetti With Radicchio, Ricotta & Breadcrumbs, Peaches and Buttercream Cake, and Grilled Peaches and Ricotta.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 250. Whisk honey, vinegar, and tsp. salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-qt. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 2025 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 2535 minutes more. Let peaches cool in roasting juices.Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining tsp. salt in a small bowl until light and creamy, about 2 minutes. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.Toss panko, raw sugar, and 2 tsp. oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.

 

Step by step:

1. Preheat oven to 25

2. Whisk honey, vinegar, and tsp. salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-qt. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 2025 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 2535 minutes more.

3. Let peaches cool in roasting juices.Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining tsp. salt in a small bowl until light and creamy, about 2 minutes.

4. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.Toss panko, raw sugar, and 2 tsp. oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.

Nutrition Information:

covered percent of daily need