i really love to try recipes which propose using ingredients i wouldn’t normally think of pairing together. this recipe from sarah coombs and andy pratt for curried peaches is definitely one, and so on point for summer. if you’re entertaining over the next two months, why not try it out with the pick of the season? it would be a great finale to a fine barbecue. click here for the full recipe or just click “read more” below. -Kristina

about sarah and andy: sarah coombs and andy pratt are talented new york-based artists, and also happen to be design*sponge + ac’s street hockey mates. andy is a creative director at funny garbage, a digital design studio based in nyc. he also designs and illustrates his own line of greeting cards. sarah is an art director at nbc’s today show, and co-owns an interior design business.

Baked Curried Peaches with Ricotta and Almonds
{wine pairing: G.D. Vajra Moscato d’Asti}

Serves 4

1. Preheat oven to 350 degrees.
2. Halve and pit 4 peaches. Peel them if desired. Place in a baking dish.
3. In a small bowl, combine 1/3 cup brown sugar with 2 tsp mild curry powder
4. Spoon sugar/curry mixture over the peaches.
5. Place small pat of butter on top of each peach half.
6. Bake for about 20 minutes, or until fork tender.
7. While the peaches are baking, toast 1/2 cup almond slivers. We do this in a pan on a stove, but you can do it in an oven too, or buy them pre-toasted.
8. When peaches are done, take a half, place in bowl. Top with fresh ricotta (the New York Times ran a great article a couple weeks back showing you how to make your own). Strained, plain yogurt is a good alternative. Top with toasted almonds.

Why we chose this recipe:

This recipe comes to us by way of Sarah’s mom. It makes a great summer dessert, and would work with any stone fruit or nut. Also, the peaches themselves (minus the cheese and almonds) are good, too, as an accompaniment to red meat.

The Wine:

A Moscato d’Asti from G.D. Vajra would be stellar with this dessert. This fizzy,sweet white wine from the town Barolo, in the Piedmont region of Italy, mirrors the peaches with its own sweet-peach flavor and provides an acidic counterpoint to the ricotta and butter. The texture is light and won’t overpower the dessert. It’s also always a good idea to do a sweet wine with most dishes involving curry, be they sweet or savory. There are several good Moscato d’Asti producers, but Vajra — a producer better known for its Barolo wine — is one of my favorites.

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