Other Desserts/

Fresh Ricotta with Fruit, Honey and Black Pepper

Requesón con Fruta y Miel
Servings: 4for dessert or breakfast


  • 1 1/3cups homemade or store-bought “hand-dipped” ricotta
  • 2large ripe peaches or nectarines, pitted and quartered OR 2 cups ripe berries, such as blueberries, raspberries and blackberries OR ½ a ripe cantaloupe, flesh scooped from the skin and cut into cubes
  • Agave syrup or honey
  • Ground black pepper


Divide the fruit among four bowls or plates. Scoop onto the fruit about 1/3 cup of ricotta (a quenelle shape makes a nice presentation), drizzle with a little agave syrup or honey, and finish with a sprinkling of pepper.

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