I do not know if it is because we had an aunt with a peach tree when I was growing up, or whether it it because peaches peak right about the time the mercury busts out of the thermometer.  But they are one of the perrenial symbols of summer.  Their succulent juice dripping over your fingers as Mom sent us outside to eat them.  She was no fool.  Or when they are baked into any type of dessert dish, with the wonderful flavor and texture that combine so well with so many things.

Italians are known for their appreciation for fresh, in-season produce.  And peaches are a close second to strawberries here for “Favorite Fruit of the Summer” award.  This recipe happens to work really well for peaches that are slightly past their prime, and in fact is better than if the peaches were slightly hard.

INGREDIENTS

4 peaches, pitted and halved (peeled if you prefer)

3/4 cup ricotta cheese

2 Tbsp honey

2 Tbsp slivered almonds

2 Tbsp Amaretto or other almond liqueur

2 Tbsp dried currants

1  Tsp grated orange rind

candied orange rind or fresh mint to garnish

DIRECTIONS

Preheat the oven to 350 F.  Butter (unsalted) a 9×13 in baking pan and set the halved peaches sliced side up and bake for 20 minutes.  Do not overbake, the will lose their shape and the texture will not give the intended contrast to the topping.

Stir together all remaining ingredients except the garnish, making sure that you use a high quality ricotta.  The bargain versions have too high of a water content.

When the peaches come out of the oven scoop them into dessert dishes and layer with the topping and garnish.

A few twists:  you can add chocolate chips, but I prefer the flavor combination without the chocolate. I also think the topping actually has a more integrated flavor if you make it a few hours in advance.  Any leftover topping happens to work pretty well with fresh strawberries too, in case you run out of peaches.

If you have ever explored the historical centers of older Tuscan and Italian cities you know that there are an abundance of curvy cobblestone streets to get pleasantly lost on.  Yes, after a couple years of living here I am still getting lost.  But I find new places to eat when I am lost, so let’s call it Research and Exploration.

So I was again Researching and Exploring my adopted Tuscan home, and surprise the aroma of food called to me.  It’s difficult here to not be called by the aroma of food, but this was in a new and unexplored piazza, Piazza Brunelleschi.  Just a few minutes north of the Duomo.

I stumbled across a place that had recently opened and was setting up for aperitivo. Zona 15.  On one of the sweltering Tuscan summer days they not only offered food, but oh, goodness was it nice and cool inside.  A further benefit is that it is new and undiscovered by the hoards of aperitivo seekers.

There were just about a dozen people there.  And the food kept coming. And coming.  The owner made sure that everyone was completely taken care of.  And the ice cold bellini in a chilled glass made for a refreshing treat after a day of traipsing around Florence.

At about 9pm more people started arriving.  The nightclub vibe was beginning to emerge.  By 10pm the food stopped and the DJ took over.  The next time I stayed for the festivities for a while, and if you are looking for a place to have a snack, a cocktail and do a little dancing later you can’t go wrong.  Pizzas, pastas and salads to begin with, delicious cocktails and a convenient location.

Zona 15

Piazza Brunelleschi