Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs

Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs |

Looking for a unique and sophisticated late summer dessert? Boom. These Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs are beyond legit!




  1. Preheat oven to 250°F. Lay peaches in a baking dish just big enough that they can fit snuggly in a single layer. Whisk together the honey, vinegar, bourbon, and 1/4 teaspoon of the Kosher salt in a small mixing bowl. Drizzle over the peaches and stir gently to coat peaches with mixture.
  2. Roast peaches in oven, cut side down, for 20 minutes. Remove from oven and carefully turn peaches over. Baste peaches with the pan juices and continue to roast for another 25-35 minutes, until the peaches are soft but still holds its shape.
  3. Meanwhile, beat butter, powdered sugar, and remaining 1/4 teaspoon Kosher salt in a mixing bowl with an electric mixer until light and creamy, about 2 minutes. Add ricotta and beat until fully incorporated, about 1 minute. It won’t be completely smooth (because ricotta inherently has a little coarse texture).
  4. Combine cornbread crumbs, granulated sugar, and olive oil in a small skillet over medium heat. Cook, stirring frequently, until cornbread is golden brown, about 3 minutes. Transfer sugared cornbread crumbs to a bowl, where they will crisp up as they cool.
  5. Divide peaches among 4 bowls. Top with a spoonful of pan juices, ricotta buttercream and sugared cornbread crumbs. Devour immediately, reminding guests to combine all the elements into each bite.


*whenever I make cornbread or cornbread muffins, I always have some leftover that I freeze. This way I have small amounts for occasions like these. You definitely want the cornbread to be a bit stale. If it’s fresh, try crumbling and toasting in the oven on a low temperature for 5 minutes to dry it out a bit.

**Feel free to substitute in nectarines or other stone fruit!