White Peaches, Pistachios, Honey and Ricotta

Recipe from Seamus Mullen

Adapted by Jeff Gordinier

Updated September 15, 2016

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(191)
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 3 firm white peaches

  • Juice of 1 lemon

  • 1 pound fresh ricotta

  • 4 tablespoons honey

  • ¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds

  • 2 tablespoons fruity extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 56 milligrams cholesterol; 380 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 3 grams fiber; 126 milligrams sodium; 11 grams protein; 27 grams sugar

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
191 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!

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! :-)

Anut

Does anyone else whip their Ricotta? It really takes it next level! I usually have fresh on hand but, whipping even makes mass produced, plastic cups full up it up a large notch! I use a stick blender in a metal bowl,a tick of salt, a couple us zussesshh and magic happens!

Anut

These are all good ideas of what is the herb pictured, glad to see all of the NYT Foodies are on the case!

Cyril Opeil

Chop up 3-4 tablespoons fresh basil as a garnish. It will add an aromatic element.

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Credits

Adapted from Seamus Mullen

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