This is one of my most versatile recipes. So much so, that I almost didn’t know what to call it. Is it a fruit salad? A pudding? Who cares, it’s delicious! Creamy lemon and vanilla-scented ricotta forms the bed for bright, juicy peaches that are the essence of summer flavor. Passion fruit vinegar adds a unique tropical note and olive oil and basil lend it fresh from the garden quality. I originally made this dish to have for breakfast in the summer, but spread the ricotta in a shallow bowl and top with all of the peaches and it makes a fantastic fruit salad for a picnic or BBQ.  The ricotta can be made in advance and kept for several days in the refrigerator.

Peaches

2 1/2 lbs peaches, sliced into 1/2 inch pieces

1 teaspoon sugar

1 1/2 tablespoons passion fruit vinegar*

1/4 cup fresh basil, sliced in chiffonade

4 teaspoons extra virgin olive oil*

Ricotta

16oz ricotta

1/2 teaspoon sugar

1/2 teaspoon vanilla

1 tablespoon lemon zest, approximately the zest from one lemon

Directions

In a large bowl, gently combine together the peaches, sugar, passion fruit vinegar and set aside 5-10min to allow the sugar to absorb into the peaches.  In a medium bowl, stir together the ricotta, sugar, vanilla, and lemon zest.  Divide ricotta mixture into serving bowls.  To chiffonade the basil, stack the basil leaves on top of one another and roll them up like a cigar then cut into 1/4″ slices. Fold basil into peaches and spoon on top of the ricotta.  Drizzle with olive oil and serve.

*Chef’s Note: Passion fruit vinegar and good olive oil are part of what make elevate this recipe and lend it a unique flavor that you can’t quite put your finger on. Passion fruit vinegar is not commonly available at grocery stores, but it is easily purchased at oil and vinegar specialty stores and online.

When it comes to sautéing I generally use whatever olive oil I can purchase in bulk, however, for fresh applications like this one flavor really matters and I use something higher-end.  I like Williams Sonoma’s House Extra Virgin Olive Oil. However, any olive oil that you enjoy the taste of raw is a good choice.