Peaches with Homemade Ricotta, Aleppo Pepper and Honey

Ingredients

• Peaches, 2 lbs  ·   
• Housemade ricotta (see Recipe)  ·  1 cup 
• Honey for drizzling  ·   
• Maldon Sea Salt  ·   
• Herbie's Aleppo Pepper, to Garnish  ·   

Instructions

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.