This dessert (or brunch dish which is when I ate it) is perfectly elegant for guests and couldn't be better for summer as all the effort goes into composing it on a plate rather than cooking. Of course, there has to be some creamy fresh ricotta in the refrigerator, perfect peaches on hand, and the tart and lovely red wine syrup at the ready to drizzle. I can imagine that this syrup will come in handy to liven up other fruits, as a mixer for cocktails, and even with grilled red meat.
For the Red Wine Syrup:
- 1 cup of red wine
- 1/4 cup of sugar
In a saucepan, bring the mixture to a rapid boil, stirring occasionally until reduced by half and syrupy. Refrigerate until cold.
For the Honey Ricotta:
- 1/2 cup of Fresh Ricotta
- 1 tablespoon of honey
Stir together until fairly smooth and creamy.
Place sliced peaches on a plate and drizzle the syrup over them. Add a dollop of ricotta on the side. Serve immediately.