This rendition on the classic peaches and cream is surprising, light and refreshing. I am a big fan of Babcock peaches and other white peach varieties, and I make many dishes when this early summer fruit makes its debut. I’ll toss chopped peaches into arugula salad to create a sweet and bitter contrast or add them to pies, crostatas, quick breads and fruit compotes.

Don’t worry if you can’t find white peaches; orange ones work nicely as well. This no-cook sweet is Seriously Simple, especially if you have the ingredients on hand.

I’ve changed out whipped cream here for creamy ricotta cheese for a subtly sweet result. Select peaches that are not completely ripe with a little give to them. If you have a mandoline, use it here to slice very thin pieces. Otherwise, use a very sharp knife and slice the pitted peaches very thinly. If you want some crunch, accompany with amaretti cookies.

Summer Peaches and Cream

Serves 4

2 firm white peaches

Juice of 1 lemon

1 pound (2 cups) fresh ricotta cheese, whole milk or skim

4 tablespoons honey

1/4 cup toasted unsalted pistachios

2 tablespoons fruity olive oil

1. Slice the peaches in half and pit them. Slice into thin pieces on a mandoline or with a sharp knife. Toss with lemon juice in a bowl and reserve.

2. Divide the ricotta among four glass dessert bowls, (about 1/2 cup each). Drizzle a tablespoon of honey on each, and sprinkle on a heaping tablespoon of toasted pistachios. Decorate each with a few peach slices and a drizzle of olive oil and serve.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.