Pesca Arrosto Recipe

Make frangipane

Preheat oven to 350°F (175°C). In a bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes). Beat in the egg until incorporated. Stir in almond extract and vanilla.

Fold in the almond flour, all-purpose flour, and salt until a smooth, spreadable paste forms. Transfer the frangipane to a small piping bag or spoon into a bowl and set aside at room temperature while you prepare the peaches. If making ahead, refrigerate covered for up to 2 days; bring to room temperature before using.

Prepare peaches

Increase oven to 400°F (205°C) if not already warmed for roasting. Line a rimmed baking sheet with parchment. Halve the peaches and remove pits. Place cut-side up on the prepared sheet.

In a small bowl, whisk together olive oil (or melted butter), brown sugar, lemon juice, ground cinnamon, and salt. Brush or spoon the mixture evenly over each peach half, making sure some sugar accumulates in the cavity.

Spoon or pipe about 1 to 1 1/2 tablespoons of almond frangipane into the cavity of each peach half, smoothing lightly. Roast in the preheated oven for 18–22 minutes, until the peach flesh is tender, the frangipane is set and slightly golden, and juices are bubbling.

Remove from oven and let peaches cool slightly on the sheet for 5 minutes before transferring to a rack. Keep warm until serving or serve at room temperature.

While peaches roast, preheat oven to 325°F (165°C). In a mixing bowl combine rolled oats, slivered almonds, coarse sugar, ground cinnamon, cardamom (if using), and salt. Add honey and oil and toss until everything is evenly coated.

Spread the mixture in an even layer on a small baking sheet lined with parchment. Bake for 12–15 minutes, stirring halfway, until golden and fragrant. Remove and let cool completely — granola will crisp as it cools. Break into clusters and set aside.

Place ricotta in a fine-mesh sieve set over a bowl and press gently to remove excess whey; for best texture, let drain 20–30 minutes. Transfer drained ricotta to a medium bowl and whisk until smooth.

Whisk in honey, heavy cream, vanilla, salt, and lemon zest until homogeneous and slightly thickened. Taste and add a little more honey if you prefer sweeter gelato.

Transfer mixture to a shallow freezer-safe container, cover, and freeze until firm, at least 4 hours. For a creamier, churned texture, freeze until semi-firm (about 2 hours), then beat with a fork or hand mixer and return to freezer.

Spoon a small nest (about 2 tablespoons) of spiced granola onto each dessert plate to provide crunch and a base for the peach.

Place one roasted peach half (frangipane-side up) on the granola. Add a generous scoop (about 3/4 cup) of honey ricotta gelato alongside or on top of the peach, depending on presentation.

Scatter toasted sliced almonds over the peach and gelato, drizzle 1/2 teaspoon honey per plate over the peach and gelato for shine and sweetness, and finish with a small sprig of mint or a microgreen for color.

Serve immediately. If prepping plates ahead, keep gelato frozen until the last moment and warm peaches slightly (oven at 250°F/120°C for 5–7 minutes) before plating so the frangipane remains tender but not cold.