Peaches: In a sauté pan, melt butter and add peaches, brown sugar and sugar. Once sugar melts, add apple brandy and simmer. Reduce by half and set aside.

Ricotta: In mixing bowl, add ricotta, confectioners’ sugar and whip very firmly by hand. Once whipped, fold in orange zest.

Plating: Spoon about 4 ounces ricotta into center of bowl. Spoon generous portion of peaches over top. Garnish with mint and serve with biscotti or amoretti cookies.