Baked Peaches with Ricotta-Amaretto Topping
3 peaches, peeled, halved, and pitted
2/3 cup ricotta cheese
¼ cup semi-sweet chocolate chips
2 tablespoons honey
2 tablespoons Amaretto
2 tablespoons slivered almonds
2 tablespoons dried currants
1 teaspoon grated orange rind
Sweetened cocoa powder for garnish
Preheat the oven to 350° F. Butter a 9-inch square baking pan.
Use a spoon to remove the discolored pulp from the peach halves and discard.
Arrange the peaches, cut-side up, in the baking pan. Bake for about 20 minutes,
or until they are tender but still hold their shape.
Meanwhile, stir together the remaining ingredients, except the garnish, in a
To serve, place the peach halves, cut-side up in small dessert bowls. Top each
with about 2 tablespoons of the topping and sprinkle with cocoa powder stirred
through a fine mesh strainer.
The topping will keep in a covered container in the refrigerator for up to 2
days. Bake the fruit, cover, and refrigerate the day of serving. Assemble the
dessert just before serving.