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(178)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
178 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Steph

I have some amazing peaches right now, and this caught my eye (as does pretty much anything with ricotta). Alas, it was lunchtime & I was by myself. So, I turned it into a salad - A bed of baby arugula, which was a great counter to the sweetness, the peaches with just a little lemon juice, the ricotta, then the pistachios, with just a little drizzle of both the honey and the olive oil. What an incredible lunch I just had! And, I may just make this as written for dessert tonight! :-)

agwmasinter

Being very lazy I would like to buy pre-shelled pistachios, but they all seem to come salted. Has anyone tried this with salted pistachios and does it ruin it? Improve it?

agwmasinter

@agwmasinter Answering my own question: It was great with salted nuts.

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.

Private comments are only visible to you.

Credits

Adapted from Seamus Mullen

Recipe Tags

or to save this recipe.