Baked peaches with brown sugar and ricotta cheese
Caramelised sugar, warm peaches, browned edges, buttery juices... Tell me this is not one of the most sensual desserts you have ever eaten.
- Preheat the oven to 180C. Wash the peaches or nectarines, cut them in half and remove the stone. Place the halved fruit cut-side up in a shallow baking dish. In a bowl, combine the chopped almonds with the egg and sugar, then add the butter.
- Mix briefly and spoon onto the tops of the peaches, filling the cavities. Bake for 30 minutes until the fruit is tender and the top is crunchy. While the peaches bake, combine the ricotta, icing sugar and orange juice.
- Serve hot or cold, spooning the buttery juices over the peaches before adding a good-sized spoonful of ricotta alongside.