Organic Roasted Peaches with Rosemary-Honey Ricotta

As summer reaches its peak in the Cape Fear region, there is nothing quite like an easy, yet deliciously decadent dessert that features one of the South’s most prominent fruits: the peach. We have some succulent organic peaches in store now, and the fantastic part of this recipe is that you don’t have to wait around for them to ripen before indulging! The process of slowly roasting them takes any slightly ripe peach and turns it in to a juicy fruit bomb that no one can resist. I used some of my own rosemary from my garden in this recipe, but we have organic rosemary in the store as well and bulk honey as well as local honey. This whole food recipe is fantastic for those sticky nights when you want to be spending less time in the kitchen and more time enjoying the sunset!

Roasted Peaches with Rosemary-Honey Ricotta (Gluten Free, Vegetarian)

Makes 4 servings

Ingredients:

• 4 organic peaches, sliced in half and pit removed
• 2 tbsp butter or butter alternative
• 1 tsp sea salt
• 6 tbsp local bulk honey, divided
• 1 c Organic Valley Whole Milk Ricotta
• 1 tbsp minced rosemary
• Kelapo Extra Virgin Coconut Pan Spray

Method:

1. Pre heat the oven to 375F.
2. Grease a large glass baking dish with coconut pan spray.
3. Lay the peach halves out, skin side down.
4. Place 1 tsp of butter in each half, drizzle each with 1/2 tbsp of honey, and sprinkle lightly with sea salt.
5. Bake in the oven for 25-30 minutes or until just fork tender.
6. Meanwhile, in a small mixing bowl combine ricotta, 2 tbsp of honey, and rosemary and set aside.
7. Once the peaches are done, remove from the oven and portion out two halves per person. Spoon 1/4 the ricotta mixture on top and drizzle with remaining honey.
8. Serve warm and enjoy!

Now that summer is coming to a close, check out our blog post on great, healthy snack ideas for back to school! In order to take full advantage of Tidal Creek’s weekly deals and specials consider becoming an owner.

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