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.
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