Brandied Peaches & Ricotta Cheese Parfait

Products Used

Ingredients

In a medium bowl combine ricotta cheese, vanilla extract and 1/4 cup sugar. Cover bowl with plastic wrap and refrigerate until needed.
Add sliced peaches, lemon juice and brandy to a mixing bowl. Toss to combine and set aside while making caramel.
Add remaining 1/2 cup brown sugar and butter in a nonstick 9-inch skillet and cook over medium-low flame, stirring occasionally, until melted and starts to thicken, about 5-7 minutes.
Remove from heat for few seconds while adding peach mixture. Be careful, as soon as you add the lemon brandy juice, caramel will bubble and immediately harden. Do not panic!
Return skillet to the stove and continue to cook, swirling pan from time to time, for an additional 7-8 minutes until caramel is dissolved and peaches are tender. Turn off the stove and let peach mixture cool down.
Spoon 2 tablespoons of ricotta cheese on the bottom of 3 parfait glasses.
Top with 2-3 generous tablespoons of peach mixture.
Repeat with another layer of ricotta cheese and remaining peaches.
Serve immediately.

Imperial Sugar Insight

*Note - the recipe can easily be doubled. Just cook the peaches in batches.

Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.

Rate & Review

or to post comments