I’m having a hard time letting go of summer.
Let me rephrase that. I love fall, but this summer has been so good–beach trips, cookouts, hiking–that I’m being dragged kicking and screaming into fall. Everyone’s all *pumpkin spice latte-this* or *back to school-that*, and I’m lingering by the fresh produce stands in Brooklyn sniffing the sweet, syrupy fragrance of ripe peaches. It perfumes the air surrounding every bodega, and if it means I can hold on to summer a little longer, I’m totally fine looking like a weirdo scent hound.
There really is nothing like a fresh, ripe peach. It’s about as close as fruit comes to candy. Just like a tomato, the flavors of a peach concentrate when roasted. (Translate to: even more candy-like). I made this dessert for BF’s and my Sunday Supper. He works at a college that just started school this week, so we both needed that delicious reminder of summertime. The ricotta mousse is great as a topping, or frozen on its own, and the salted caramel crumble adds just the right amount of crunch.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Late summer peaches roasted with sugar, then topped with ricotta mousse and a crunchy salted caramel crumble.