Good Morning America Recipes

Glazed Peaches and Blackberries with Ricotta

Chef Gale Gand

Tru exec pastry chef Gale Gand creates a refreshing fruity dessert.
Difficulty: Easy
Cook Time: min


  • For the Glazed Peaches and Blackberries with Ricotta:
  • 2 peaches, stone removed and cut into chunks
  • 2 tablespoons brown sugar
  • 16 blackberries
  • 2 cups hand dipped ricotta
  • Sprinkle on finely chopped tarragon
  • Cooking Directions

    To Prepare Glazed Peaches and Blackberries with Ricotta:

    In a bowl, place the peaches and the brown sugar and toss to dissolve the sugar and encourage the peaches to start giving off their juices. Let sit at least 15 minutes and up to 8 hours.

    When you are ready to serve, place 1/2 cup of ricotta in each of 4 dessert bowls.

    Add the blackberries to the peaches and toss them one time to coat with the brown sugar glaze.

    Sprinkle in chopped Tarragon.

    Spoon the fruit next tot the ricotta and serve.

    Recipe Summary

    Main Ingredients: peaches, blackberries, ricotta

    Course: Lunch, Appetizer/Starter, Breakfast, Brunch, Dessert, Salad, Side Dish

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