Peaches with Homemade Ricotta, Aleppo Pepper and Honey
- Peaches, 2 lbs ·
- Housemade ricotta (see Recipe) · 1 cup
- Honey for drizzling ·
- Maldon Sea Salt ·
- Herbie's Aleppo Pepper, to Garnish ·
Making Homemade Ricotta
Heat 1 gallon of whole milk slowly in a heavy bottomed sauce pot and bring to 180-185 degrees (I like to use a candy thermometer).
Remove the milk from the heat and add 2 teaspoons of citric acid and gently stir through the milk. Let sit 10 minutes.
With a mesh skimmer, remove the curds from the way into a cheesecloth covered strainer that is set over a large container.
Let drain 10 minutes and remove curds from cheesecloth and store in a clean covered container in the refrigerator for up to a week.
For the Peaches:
Slice peaches, and arrange on a plate with ricotta, sprinkle with Aleppo chili flakes and Maldon sea salt. Drizzle with honey and serve.