Name: Roasted Peaches with Ricotta Buttercream and Breadcrumbs
Yield: 8 Servings
Ingredients: ½ cup honey; ½ cup white wine vinegar; ½ teaspoon kosher salt, divided; 4 firm but ripe peaches, halved, pitted; 6 tablespoons unsalted butter, room temperature; 2 tablespoons powdered sugar; ¾ cup ricotta, room temperature; ¼ cup panko (Japanese breadcrumbs); 2 teaspoons raw sugar; 2 teaspoons olive oil, plus more for serving

Ted Cavanaugh

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Recipe notes