Peaches and Ricotta with Salted Maple Brazil Nuts

per person

  • 1/4 cup ricotta
  • 1/2 a peach, plum, nectarine or 1/2 cup of fresh berries
  • 1 Tbsp Salted Maple Brazil Nuts
  • 1 Tbsp maple syrup 

Place ricotta on a small plate or bowl, add fruit, nuts and drizzle with syrup.

Salted Maple Brazil Nut

  • 1/2 cup whole Brazil Nuts, roughly chopped
  • 2 Tbsp maple syrup 
  • 2 small pinches of salt, divided

In a small non stick pan, over medium heat add the Brazil Nuts, maple syrup and 1 pinch of salt. Get the syrup bubbling and cook for 3-4 minutes. The syrup will become very sticky. Pour the contents of the pan onto a piece of parchment paper and spread into a thin layer. Allow to cool slightly and have a taste. If it needs a little more salt, sprinkle with one final pinch while the maple syrup is still sticky. Place the parchment paper on a plate or cutting board and place it in the freezer to cool for 5 minutes.

Serve 1 Tbsp of the Brazil Nuts on top of ricotta along side the fresh seasonal fruit. Or eat it like candy…no don’t do that…save it for the ricotta.

Courtesy of:  http://www.beyondthepeel.net/2013/08/the-best-summer-dessert-peaches-with-ricotta-and-salted-maple-brazil-nuts.html

Dori Ross