Life's A Peach Recipe

Make the quick pickled onions first so flavors mellow while you prepare other components. In a small saucepan combine apple cider vinegar, water, sugar, and 1/2 tsp kosher salt. Bring to a simmer just until sugar dissolves, about 1–2 minutes. Remove from heat.

Place the thinly sliced red onion in a heatproof bowl or jar. Pour the hot brine over the onions, stir to submerge, then let cool to room temperature. Cover and refrigerate for at least 30 minutes (can be made several hours ahead).

Combine ricotta, goat cheese, heavy cream, lemon zest, 1/4 tsp kosher salt and 1/4 tsp black pepper in a bowl or food processor. Blend or whip until very smooth and slightly airy, scraping down sides as needed, about 30–60 seconds in a food processor or 2–3 minutes with an electric mixer.

Taste and adjust seasoning. Transfer to a piping bag or small bowl, cover, and refrigerate until ready to assemble.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil a baking dish large enough to hold peach halves cut-side up.

Toss halved, pitted peaches with 2 tablespoons olive oil, chopped garlic, 1 tsp kosher salt, and 1/2 tsp black pepper so they are lightly coated.

Arrange peaches cut-side up on the prepared baking sheet. Sprinkle shredded Detroit cheese evenly over and around the peaches so it will melt and crisp into a cheesy base. (If using smaller baking dishes, divide cheese evenly.)

Bake in the preheated oven until peaches are softened and cheese is melted and starting to brown at the edges, about 12–16 minutes. For a deeper brown, place under broiler for 1–2 minutes watching closely to avoid burning.

Remove baked peaches from the oven and let cool 2–3 minutes so cheese sets slightly. Using a spatula, transfer each peach half onto a serving platter or individual plates, keeping some of the melted cheese beneath each peach for flavor and texture.

Top each peach half with a spoonful or dollop of the whipped ricotta-goat cheese mixture (approximately 1–2 tbs per half).

Drain a few tablespoons of the pickled red onions and scatter over the peaches and cheese (about 1 tbs per peach half).

Add thin fresh peach slices on top for brightness and texture (use the reserved garnish peach).

Scatter chopped candied walnuts evenly over the dish and tuck micro basil leaves or small basil sprigs among the peaches.

If using, drape a slice or half-slice of Prosciutto di Parma over or beside each peach half for a salty counterpoint (1 slice for every 2 peach halves).

Finish with a light drizzle of balsamic glaze (about 1/2 tbs per peach half), a few flakes of Maldon sea salt, and a final twist of freshly ground black pepper.