Baked Peaches, Almond Granola & Whipped Ricotta
Halved and de-stoned firm ripe peaches are baked in sweet wine and vanilla until tender. They are served topped with freshly made almond granola and a spoonful of honey-whipped ricotta cheese.
Ingredients
- 4 whole firm but ripe peaches (halved and de-stoned)
- 6.75 oz Sauternes, or other sweet wine (200ml converted to 6.75 oz; approx 3/4 cup)
- 0.5 whole vanilla pod (split and seeds scraped out)
- 1.4 oz whole jumbo oats (40g converted to 1.4 oz; approx 1/3 cup + 1 tbsp)
- 1.4 oz blanched almonds (40g converted to 1.4 oz; approx 1/3 cup)
- 0.88 oz butter (25g converted to 0.88 oz; approx 2 tbsp)
- 1 tsp runny honey (for granola)
- 8.8 oz tub ricotta (250g converted to 8.8 oz; slightly over 1 cup)
- 1 tbsp runny honey (for ricotta)
Instructions
- Preheat oven to 375°F (340°F fan) mark 5. Arrange the fruit halves in a roasting tin, cut-side up. Drizzle over the sweet wine, add the vanilla pod and seeds and cover with foil. Set aside.
- For the granola, whizz ½ the oats and almonds in a small food processor until finely ground, then add the rest of the oats and almonds and pulse briefly until the nuts are roughly chopped. Transfer to a bowl. Gently heat the butter and honey in a small pan until melted. Add to the almond and oat mixture and stir to combine. Scatter over a baking tray lined with baking parchment.
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