Requesón con Fruta y Miel
INGREDIENTS
- 1 1/3 cups homemade or store-bought “hand-dipped” ricotta
- 2 large ripe peaches or nectarines, pitted and quartered OR 2 cups ripe berries, such as blueberries, raspberries and blackberries OR ½ a ripe cantaloupe, flesh scooped from the skin and cut into cubes
- Agave syrup or honey
- Ground black pepper
INSTRUCTIONS
Divide the fruit among four bowls or plates. Scoop onto the fruit about 1/3 cup of ricotta (a quenelle shape makes a nice presentation), drizzle with a little agave syrup or honey, and finish with a sprinkling of pepper.
