Butter Poached Peaches

& Herbed Lemon Ricotta on Toast

Butter Poached Peaches

This easy layered snack requires no oven time (yehaw for those that live in a sweaty climate like us), and comes together in about 15 minutes.

Okanagan tree fruits…. it’s that time of year. We live in a valley rich with cherries, apples, peaches, pears and a whole lot of wine grapes. It’s fruity foods time of year at our house.
I came across this loaf of dark, dense and scented pumpernickel loaf this week and I had to have it. This easy layered snack requires no oven time (yehaw for those that live in a sweaty climate like us), and comes together in about 15 minutes. A perfect snack for a hot summer night, or maybe a nice addition to a Sunday brunch.

INGREDIENTS

3 peaches, quartered
2 tbsp butter
2 tbsp maple syrup
1 cup ricotta
1/8 tsp cinnamon
1/8 tsp nutmeg
2 tbsp honey, plus more for drizzled finish
3-4 figs, thinly sliced
5 slices pumpernickel bread, toasted
3 tbsp fresh basil, finely sliced
zest and juice from 1 lemon

DIRECTIONS

On medium heat, melt 2 tbsp butter in a heavy skillet. Cut and quarter 3 peaches and place in butter. Drizzle in maple syrup. Poach on medium heat, turning after about 8 minutes. Thinly slice figs and place in the side of the pan and cover in butter. Reduce heat to low.

Combine lemon zest, juice, cinnamon, nutmeg, honey, finely chopped basil and ricotta in bowl. Toast 5 slices of pumpernickel bread and place on a tray. Spoon ricotta mixture onto toast and spread evenly. Place poached peaches on top of ricotta, then layer with figs and sprinkle fresh shredded basil. Spoon remaining butter around the edges of the toast and drizzle generously with honey.

Serve immediately.