We’re planning dessert for Wednesday. I had an idea for s broiled peach with fresh ricotta and a warmed honey and pistachio topping. Victor suggested figs and balsamic.

I started drooling.

Decisions, decisions… I decided I had to make both and see which one I liked best. Actually, I decided that a balsamic reduction with pistachios would work with either, so I nixed the honey completely.

Victor made the homemade ricotta today, so I went to work…

I sliced a peach and a couple of figs in half and sprinkled them with demerara sugar. Under the broiler they went until the sugar crystallized and the fruit was heated through- just a couple of minutes.

I topped each piece of fruit with some homemade ricotta and then drizzled everything with a balsamic reduction. The final act was chopped roasted and salted pistachios.

Both of them were stellar…

Fresh Ricotta

  • 1 cup heavy cream
  • 3 cups whole milk
  • 1 1/2 cups buttermilk
  • 1/2 tsp salt

Add all ingredients to a heavy pot and simmer 15-20 minutes.  Remove from heat and allow to sit for 30 minutes.

Scoop curds into a cheesecloth-lined sieve and drain about 30 minutes.  Squeeze to remove as much whey as possible.

Cover and chill.

Balsamic reduction is pretty basic. Place balsamic vinegar in a pot and bring to a boil. Reduce by at least half, until it is syrupy. Be careful not to burn it and use the vent or open windows…

So the question is… which one will be dessert on Wednesday?

Find out Wednesday…

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