Recipe: Poached peaches with low-fat ricotta and rose syrup (gluten-free)
- 1 cup (220g) caster sugar
- 4 peaches, halved
- 2 tsp rosewater
- 250g low-fat ricotta
- 2 tbs icing sugar
- Edible dried rose petals* (optional)
- Place sugar in a saucepan with 2 cups water, stir over low heat to dissolve, then for 5 minutes. Stone peaches if easy; otherwise remove after poaching. Add peaches to syrup and poach for 2-3 minutes each side (depending on ripeness) until soft. Remove, cool, then slip off skins.
- Add rosewater to syrup, cook 5 minutes until reduced and syrupy, then cool. Mix ricotta and icing sugar, place in a piping bag with a plain nozzle. Fill peach halves with ricotta, drizzle with syrup and scatter with petals.
Number of servings (yield): 3
Meal type: dessert
Culinary tradition: USA (General)