Ingredients
- 2 cups fresh peaches, sliced
- ½ cup light brown sugar
- ½ cup sugar
- 1 tablespoon unsalted butter
- 1 cup Copper & Kings Floodwall Apple Brandy
- 1 cup firm whole milk ricotta
- ½ cup confectioners sugar
- 1 orange, zested
- Biscotti or amoretti cookies, for garnish
Instructions
Peaches: In a sauté pan, melt butter and add peaches, brown sugar and sugar. Once sugar melts, add apple brandy and simmer. Reduce by half and set aside.
Ricotta: In mixing bowl, add ricotta, confectioners’ sugar and whip very firmly by hand. Once whipped, fold in orange zest.
Plating: Spoon about 4 ounces ricotta into center of bowl. Spoon generous portion of peaches over top. Garnish with mint and serve with biscotti or amoretti cookies.