Sticky roasted peaches with ricotta cream
Please log in to save or rate.
Time to make:
$2.20 per serve
(at time of publication)
Full ingredients list:
2 tablespoons honey
2 teaspoons lemon juice
1/2 teaspoon cinnamon, plus extra, to serve
1 teaspoon vanilla bean paste
4 large firm ripe peaches, halved, stones removed
1/3 cup reduced-fat ricotta
1./3 cup reduced-fat plain yoghurt
1 teaspoon pure icing sugar, sifted
20g crystallised ginger, finely chopped, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160ºC. Combine honey, lemon juice, cloves, cinnamon and vanilla in an ovenproof baking dish. Add peaches and turn until coated in honey mixture; place cut side up.
Step 2Bake peaches for 15 minutes, or until tender and caramelised.
Step 3Meanwhile, combine ricotta, yoghurt and icing sugar in a bowl. Serve peaches drizzled with any leftover syrup and a dollop of the ricotta cream. Top with chopped ginger and extra cinnamon.
About this recipe
First published: January 2016