Preparation time: 15 minutes Cooking time: 5 minutes Serves: 4
20 g (3/4 oz) unsalted butter
3 ripe white peaches, quartered
240 g (8 1/2 oz) firm ricotta
1 teaspoon rosewater
1 1/2 teaspoons lemon juice
3 tablespoons honey
2 tablespoons slivered almonds, toasted
1/4 cup fresh, unsprayed rose petals (see note)
I love this dessert, it’s a bit Middle Eastern, a bit summery, and
completely delicious. The bonus is it’s quite a healthy dessert.
Heat a heavy-based griddle pan over medium–high heat. Place the butter
on the pan and spread evenly on the surface. Place the peach quarters on
to the griddle so you get nice char marks. Caramelise the peaches on each
flesh side for 1–2 minutes.
In a bowl, combine the ricotta, rosewater and lemon juice.
To serve, spoon a dollop of the ricotta onto a plate, delicately place the
white peach quarters around the ricotta, drizzle with ½ tablespoon of honey
and garnish with almonds and rose petals.
~~ If you can’t find fresh unsprayed rose petals you can use dried baby rose petals,
available at some Asian grocers and certain delicatessens.
Recipes and Images from Dish it Up by Hayden Quinn, Published by Murdoch Books, rrp: $35.00.
This week a pregnant Jessica Biel along with friends Kimberly Muller and Estee Stanley unveiled the new logo for their upcoming bakery, Au Fudge.On February 11, 2015
'Tis the season to be merry. Food and drink are a big part of the festivities and we have selected our favourites for this season.On November 23, 2016
YOU’VE GOT TO LOVE A ONE-PAN ANYTHING — SO APPEALING AT THE TABLE, SO EASY ON THE WASHER-UP-ERER! THIS SPLENDID BREKKY FEATURES SMALL SAUSAGES (CHIPOLATA), BACON, ONION, MUSHROOMS, TOMATO AND...On October 17, 2014
Spice up your breakfast this weekend with this fabulous recipe from Unbeatable.On June 12, 2015
This is everything you want in a chocolate cake. Rich, bouncy and well rounded, with a chewy brownie outside, cloud-light chocolate icing and a dreamy chocolate glaze to top everything...On September 26, 2014
NO! It’s not a pizza, it’s a very traditional recipe from Alsace, on the border between France and Germany. If you want to make it a bit fancier you can...On December 9, 2016