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 ˝ 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.
Preparation time: 5 minutes (plus 30 minutes resting time) Cooking time: 15–20 minutes Makes: 12On January 3, 2014
This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.On March 13, 2015
BREAKFASTOn March 31, 2017
Such a delicious dish, I think it may end up being a favourite recipe for lots of you... it’s certainly very popular in my house! It’s inspired by a recipe...On February 5, 2016
Reduced-carbOn February 9, 2018
On January 31, 2014