Balsamic Peaches With Ricotta Cream and Almonds

1 cup part-skim ricotta cheese

¼ cup honey

⅛ teaspoon almond extract

¼ cup balsamic vinegar

¼ cup sliced almonds

3 large, ripe peaches, pitted and cut into ½-inch wedges

1 teaspoon chopped fresh thyme

Combine the ricotta, 2 tablespoons of the honey and the almond extract in a mini food processor; puree until smooth, about 1 minute. Transfer to a small bowl, cover and refrigerate for at least 2 hours (and up to 3 days).

Combine the balsamic vinegar and the remaining 2 tablespoons of honey in a small saucepan over medium-high heat. Once the mixture begins to boil, reduce the heat to medium and cook for about 3 minutes, stirring occasionally, until it has reduced to a syrup measuring about ¼ cup, which will thicken further as it cools. (If the balsamic vinegar you're using is aged or of very good quality, it will take about half the time to reduce to ¼ cup.)

Toast the almonds in a small, dry skillet over medium-low heat, stirring frequently, until golden and fragrant, shaking the pan as needed to avoid scorching. Cool completely.

Toss together the peaches, thyme and the balsamic syrup in a medium bowl. (This may be done up to 2 hours in advance.)

Divide the ricotta mixture among 4 cocktail glasses or dessert bowls. Top with the peach mixture, sprinkle with almonds and serve.

Serve 4

Make ahead: The ricotta cream needs to be chilled for at least 2 hours before serving and can be refrigerated (covered) for up to 3 days. The peaches can be macerated up to 2 hours in advance.

Nutrition: Per serving: 230 calories, 9 g protein, 37 g carbohydrates, 8 g fat, 3 g saturated fat, 25 mg cholesterol, 90 mg sodium, 3 g dietary fiber, 34 g sugar

From nutritionist and cookbook author Ellie Krieger.