Sticky roasted peaches with ricotta cream

Roasted peaches add a depth of flavour that compliments the sweet, creaminess of ricotta, and in only 20 minutes, you too can have this dessert to impress.

Serves: 4

Time to make: 20 mins

Ingredients

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2 tablespoons honey
2 teaspoons lemon juice
6 cloves
½ teaspoon cinnamon, plus extra, to serve
1 teaspoon vanilla bean paste
4 large firm ripe peaches, halved, stonepitXs removed
⅓ cup reduced-fat ricotta
⅓ cup reduced-fat plain yoghurt
1 teaspoon icingfrostingX sugar, sifted
20g crystallised ginger, finely chopped, to serve

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Instructions

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1 Preheat oven to 160°C. Combine honey, lemon juice, cloves, cinnamon and vanilla in an ovenproof baking dish. Add peaches and turn until coated in honey mixture. Arrange peach halves cut side up. Bake peaches for 15 minutes or until tender and caramelised.

2 Meanwhile, 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.

Variations

Make it gluten free: Check cinnamon and icing sugar are gluten free.

Nutrition Info (per serve)

Calories 150 cal

Kilojoules 630 kJ

Protein 5 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 25 g

Dietary fibre 3 g

Sodium 80 mg

Calcium 100 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.