Whipped Ricotta Toast with Quick Peach-Raspberry Jam2013-07-02
- Yield : 4 to 8 servings
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- 2 pounds very ripe peaches, peeled and coarsely chopped
- 1/2 to 3/4 cup granulated sugar
- Juice of 1/2 lemon
- 1 pint raspberries
- 1 1/4 cups fresh ricotta, drained
- 2 tablespoons heavy cream, cold
- 1 tablespoon granulated sugar
- 1 teaspoon finely grated lemon zest
- Eight 1-inch-thick slices day-old brioche, toasted
- Honey, for drizzling
For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.
Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.