Roasted peaches with ricotta salata
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Juicy Marsala-roasted peaches pair perfectly with two types of ricotta – creamy ricotta for the base of the dish, and shards of ricotta salata to finish.
Ingredients
For the roasted peaches
- 4 peaches, halved or quartered, stones removed
- 40g/1½oz caster sugar
- 1 tsp ground cinnamon
- 100ml/3½fl oz Marsala wine
- 40g/1½oz salted butter
- salt
To serve
Method
To make the roasted peaches, preheat the oven to 220C/200C Fan/Gas 7.
Heat a griddle pan over a high heat and add the peaches. Cook until chargrilled, around 5–8 minutes.
Transfer the peaches to an ovenproof dish with the caster sugar, ground cinnamon, Marsala and a pinch of salt. Dot with the salted butter. Cover with foil and cook in the oven for 15–20 minutes until soft and juicy.
To serve, spread the ricotta onto a serving plate, drizzle with the honey and pistachios.
Top with the roasted peaches and garnish with the mint, rocket and ricotta salata. Finish with the juices from the peaches roasting tray.
