Ricotta Panna Cotta with Peach Sauce

This month’s Bake Together, hosted by Abby Dodge, involved no baking at all! This is easy to make, the hardest part is having to wait for it to set in the refrigerator. I made it with local whole milk ricotta. The texture is heavenly: smooth, creamy, and intensely flavored with vanilla. My sauce was made with ingredients I had in my kitchen: an open bottle of sparkling wine, super sweet Saturn peaches, orange and lemon juices, and Cointreau. Taste your fruit and adjust the amount of sugar and lemon to balance the sweetness/tartness to your taste.

For the Ricotta Panna Cotta, visit Abby’s post.

Here is my version of the sauce:

Peach Sauce
1 cup chopped peaches
1 tablespoon sugar
2 tablespoons Cointreau
1 tablespoon orange juice
1 tablespoon lemon juice
1 teaspoon orange zest
2 tablespoons sparkling wine
Place peaches, sugar, Cointreau, orange and lemon juices in a blender and process until smooth. Stir in the orange zest, and sparkling wine right before serving.

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