At summer’s end, the warm days and cool nights allow us to step away from our grills, return to the kitchen and turn on our stoves. We can saute, boil, roast and sear without overheating our homes. While we encouraged you last time to grill everything in sight, this time of year we’re excited to use our stoves again. We’ll use ours to create a whole meal, including a cocktail.
Start to finish: 1 hour
1 pint raspberries 2 medium peaches
1/2 cup raspberry and peach shrub
2 tablespoons honey 1/4 cup heavy cream
1 cup ricotta cheese 1/2 teaspoon vanilla extract
Pound cake (use your favorite recipe or store-bought)
1. Dice the peaches and combine in a bowl with the raspberries. Add 1/2 cup of the shrub and let soak for 45 minutes, stirring occasionally.
2. In a separate bowl, beat heavy cream with the honey until it forms soft peaks, and gently fold in the ricotta cheese.
3. Plate by spooning whipped cream and ricotta mixture onto a plate with a generous slice of pound cake. Top with a spoonful of the raspberry and fruit mixture.