Stone fruits are one of my favorite things about summer. I can remember summer time at my mom’s house, we have a local fruit stand which is just a couple of blocks from our house. I loved going there and picking up all sorts of delicious fruit. The first to hit the stands are the strawberries. This is when you know summer is really here. Officially summer in Seattle between 4th of July and Labor Day weekend. Before or after that is always hit or miss. Back to the strawberries. This is the first of the wonderful fruits to land in the markets. Followed by peaches. I can go savory or sweet when it comes to stone fruit.
This recipe is so simple, it almost feels like cheating. I’m going to try a different version this weekend, and am going to attempt to make my own puff pastry this time.
Pre heat oven to 400 degrees
- Store bought puff pastry, thaw for 30 minutes
- 2 lbs. peaches cut up
- Whole milk ricotta
- Granulated sugar
Unfold puff pastry and cut each sheet into 9 equal squares. Spread 1 spoonful of ricotta onto each squre, place 2 slices of peaches, and sprinkle with a little bit of sugar. Place baking sheet with pastry into the oven, and bake for 20 minutes, or until just turning golden brown along the edges. Cool slightly and enjoy.