PREPARATION:

Method:

1. In a large sauté pan over medium high heat, add the butter. Place the peaches, flesh side down in the pan and cook for 4 minutes or until caramelized. Flip the peaches and cook an additional 2 minutes. To serve, divide the peaches into 4 bowls. Top with 1 tablespoon local fresh ricotta and drizzle with honey. Garnish with a few blackberries and mint.

   This recipe was featured on the Keeping it Local Episode of Emeril Green.