At this point in summer it is sheer bliss to see all the baskets of Ontario peaches in the market. It is sometimes so very easy to overindulge and to then be faced with the dilemma of too many ripening all at once. There are the wonderful traditional jams and preserves,… but for the present, why not try a magical pairing… peaches and ricotta!
At La Jolie we offer an exceptional Ricotta di Buffala which is made in the true Old-World, hands-on, traditional Italian way, from Boucherie Massimo in Montreal.
Water buffalo milk whey ricotta is incredibly rich and sweet with a beautiful creamy feel. A spoonful of this is a delicious treat on it’s own, and needless to say it is magnificent with pasta… but it also proves the perfect counterpart to sweet and juicy peach slices! To make it even more scrumptious, try grilling the fresh peach slices first. Another option is a lovely peach and ricotta loaf….
Ricotta Peach Loaf (serves12)
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/3 light brown sugar (packed)
- 1/2 cup ricotta cheese
- 1/2 cup canola oil
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cup peaches, peeled and diced
- 2 peaches – thinly sliced for garnish
- turbinado sugar – for sprinkling
Preheat oven to 350 F. In a bowl, sift together flour, baking powder, baking soda, salt. In separate bowl blend brown sugar, ricotta cheese, oil, eggs, vanilla. Add flour mixture to brown sugar mixture and blend until just incorporated. Gently stir in peaches. Spoon into greased loaf pan; arrange sliced peaches along top; sprinkle generously with turbinado sugar. Bake for 55-60 min – until top is golden and tester inserted in centre comes out clean. Cool 20 min then remove to rack to cool completely.
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We hope that you enjoy the remainder of the season. Here’s to lots more warmth and sunshine … it has been a great summer indeed!