White Peaches, Pistachios, Honey and Ricotta

Recipe from Seamus Mullen

Adapted by Jeff Gordinier

White Peaches, Pistachios, Honey and Ricotta
Tony Cenicola/The New York Times
Total Time
10 minutes
Rating
5(168)
Comments
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This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It’s inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches.

After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in. —Jeff Gordinier

Featured in: A Chef Finds Healing in Food

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Ingredients

Yield:4 servings
  • 2 or 3firm white peaches
  • Juice of 1 lemon
  • 1pound fresh ricotta
  • 4tablespoons honey
  • ¼cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
  • 2tablespoons fruity extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

380 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 11 grams protein; 126 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.

  2. Step 2

    Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.

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Ratings

5 out of 5
168 user ratings
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Comments

mhspitler

What is the flowery herbish looking garnish?

phaino

my breakfast almost every morning is a version of this "dessert" -- cultured cottage cheese with fruit (all stone fruit, all summer long), olive oil, rosemaried marcona almonds, and flaky sea salt. Winning combo with endless possibilities!

Andrea martin

That's fennel

JH

Homemade ricotta beats any store bought. Very easy to make! There’s a recipe here that I use.

e. f.

Simply delicious. Added a pinch of salt on top.

so good

Perfect all the time

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Credits

Adapted from Seamus Mullen

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