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Mint Ricotta with Peaches

Minted Ricotta with Marinated Peaches

by Sam Dunham

Sformato di Ricotta con le pesche is an peach dessert that is not only delicious but will also slip down easily after the previous courses’ excess on a hot August day.

I use soft, ripe, drip-on-your-chin peaches as one of my unofficial counters for the start of … lots come by even in Abruzzo, hard as nails in June from and imported from Spain & Northern Africa.  By the time the white ones used to make a Bellini and those gorgeous flat bottomed Saturn lovelies start arriving you know to shy away from giving them a gentle squeeze at market without encountering a withering “look but don’t touch” scowl.

Thank you Abruzzo Cibus for showing how to make this on our 1-day Abruzzo course!

Sformato di Ricotta con le Pesche – (Ricotta with Marinated Peaches)

500g creamy fresh ricotta
Zest of 1 large un-waxed lemon and/or orange
4 tbsp fresh mint, finely chopped
2 -3 tbsp of

Combine in a small bowl the above ingredients. Cover and refrigerate.

500g fresh, mature peaches, peeled and sliced
1 small bottle of apricot nectar (undiluted apricot juice)

In a non-metal bowl add the sliced peaches. Add the apricot nectar
Cover and set aside in the refrigerator to chill until ready to serve.

For Serving:


If available lightly oil (vegetable oil) a metal pastry ring or smooth round cookie cutter (7cm/3½”). Place in the centre of a dessert plate. Spoon in the ricotta and lightly press with a spoon. Add more ricotta to fill ring to the top. Press again with a spoon to make compact. Carefully lift the ring making sure the ricotta retains its form.
Spoon the marinated peaches over the top.
Garnish with a nice sprig of mint leaves.

Serves 4 – 6

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Robert Greenfield
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I'm no fan of peaches, but this just might be what it take to make me a convert. I guess there's only one way to find out, now is there?