Ingredients

• 2 pounds very ripe peaches, peeled and coarsely chopped
• 1/2 to 3/4 cup granulated sugar
• Juice of 1/2 lemon
• 1 pint raspberries
• 1 1/4 cups fresh ricotta, drained
• 2 tablespoons heavy cream, cold
• 1 tablespoon granulated sugar
• 1 teaspoon finely grated lemon zest
• Eight 1-inch-thick slices day-old brioche, toasted
• Honey, for drizzling

Instructions

1. For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
2. Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
3. For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.
4. Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.