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Yield: 4 servings
Ingredients:
2 tablespoons butter
4 peaches, halved
1/4 cup local fresh ricotta
2 tablespoons local honey
Blackberries, for garnish
Mint, for garnish
Method:
In a large sauté pan over medium high heat, add the butter. Place the peaches, flesh side down in the pan and cook for 4 minutes or until caramelized. Flip the peaches and cook an additional 2 minutes. To serve, divide the peaches into 4 bowls. Top with 1 tablespoon local fresh ricotta and drizzle with honey. Garnish with a few blackberries and mint.
This recipe was featured on the Keeping it Local Episode of Emeril Green.
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