Keep summertime flavors alive in your plate: This is a delicious fruit dessert composed of a crunchy topping that hides a heart of soft and juicy peaches with ricotta.
Preparation is simple and quick: in this recipe the peaches are flavored with Senera Rosè vermouth, which gives a very distinct flavor. Definitely worth a try. Senera Rosè vermouth is created in a self-sustainable biodynamic ecosystem that is the Sella Nera farm in Pienza. It is is a complex and refreshing fusion of natural herbs and essences including notes of apricot. This summer in Tuscany I did several experiments using Senera Vermouth in my recipes;. it turned out to be an excellent ingredient: spritz, dessert and savory dishes, as well. Stay tuned, more recipes to come!
This Vermouth-soaked peach dessert is excellent when topped with vanilla ice cream or – even better – ricotta cheese, for a lighter version.
I particulary like goat milk ricotta from Casaleroccolo, an organic farm in the Como area. Goat milk ricotta is healthier because is more digestible and suitable for people lactose intolerant.
Peaches are a typical summer fruit in Italy, juicy and rich in water, and therefore perfect for summertime lifestyle! Peaches are highly satiating and have a low GI (Glycemic Index), keeping hunger at bay for longer periods, so they are a good choice to incorporate into a weight loss diet. They’re packed with antioxidants— beneficial compounds that combat oxidative damage and help protect your body against aging and disease. The fresher and riper the fruit, the more antioxidants it contains. Try to purchase your produce at the local farmers market, your health will benefit from it!
PESCHE AL VERMOUTH SENERA CON RICOTTA (VERMOUTH-SOAKED PEACHES WITH RICOTTA)
6 medium organic ripe peeled peaches or nectarines, thickly sliced
500 ml (2 cups) Rosè Senera vermouth
300 g (11 oz) goat ricotta
2-3 tablespoons powdered sugar
3 tablespoons oat meal flakes
3 tablespoons sugar
3 tablespoons chopped almonds
1. In a saucepan add the vermouth. Bring to simmer and cook for a few minutes over medium heat to reduce.
2. Add the peaches and cook until they are a little bit tender but not mushy, about 7-8 minutes. The cooking time depends on how ripe the nectarines are. Place in a glass container to store
3. In a bowl mix the ricotta with powdered sugar until you have a soft cream. Place in a separate glass container to store
4. In a large mixing bowl, combine the oats, almonds and sugar. Stir to blend. Pour in a non-stick pan and cook at medium-low heat until it turns lightly brown, strirring countinously with a wodden spoon. Let it cool
5. Let the peaches and ricotta cool in the refrigerator for at least 3-4 hours. When ready, place the peaches in a bowl and top with ricotta and granola. – Paola