This rendition on the classic peaches and cream is surprising, light and refreshing. I am a big fan of Babcock peaches and other white peach varieties, and I make many dishes when this early summer fruit makes its debut. I’ll toss chopped peaches into arugula salad to create a sweet and bitter contrast or add them to pies, crostatas, quick breads and fruit compotes.
Don’t worry if you can’t find white peaches; orange ones work nicely as well. This no-cook sweet is Seriously Simple, especially if you have the ingredients on hand.
I’ve changed out whipped cream here for creamy ricotta cheese for a subtly sweet result. Select peaches that are not completely ripe with a little give to them. If you have a mandoline, use it here to slice very thin pieces. Otherwise, use a very sharp knife and slice the pitted peaches very thinly. If you want some crunch, accompany with amaretti cookies.
