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Monday, July 22

Poached peaches with baked ricotta

Ricotta
Ricotta cheese
2 ¼ cups
Vanilla bean, split, seeds scraped
1
Lemon zest, finely grated
1 ½ tablespoons
Eggs
4 whole +
1 yolk
Sugar
1/3 cup
Flour
3 tablespoons
Salt
¼ teaspoon
Peaches
Sugar
½ cup
Honey
¼ cup
Water
2 cups
Lemon balm, dried, bundled in cheesecloth
½ cup
Peaches, ripe but firm
3
  1. Preheat the oven to 350°F. 
  2. Lightly coat two 1-quart baking dishes with spray cooking oil, and set in a roasting pan. 
  3. In a colander set over a large bowl, drain the ricotta; discard the liquid. 
  4. Transfer to a large bowl, and stir in the vanilla seeds and lemon zest. 
  5. In another large bowl, whisk the eggs and sugar until smooth, add the ricotta mixture, and then fold in the flour and salt. 
  6. Pour the mixture equally into baking dishes. 
  7. Add enough hot water in the roasting pan to go halfway up the side of the baking dishes. 
  8. Bake for about 40 minutes, until lightly golden on top and set in the center. 
  9. Transfer the dishes to a rack to cool for 3 hours. 
  10. Meanwhile, prepare the peaches: in a large saucepan, combine the sugar, honey, and water. 
  11. Bring to a simmer, and then add the lemon balm and peaches. 
  12. Bring to a boil, then reduce to a simmer over low heat, turning the peaches occasionally, until tender, about 7 to 8 minutes. 
  13. Using a slotted spoon, transfer the peaches to a baking sheet. 
  14. Let cool slightly, and then slip off the skins. 
  15. Discard the lemon balm, and simmer the poaching liquid over moderate heat until reduced to a light syrup, about 10 minutes. 
  16. Strain the syrup into a bowl, and let cool to room temperature, about 1 hour. 
  17. Place half of the peaches over each baked ricotta dish, spoon over syrup, and serve.
Recipe adapted from Food & Wine, August 2013.

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