Baked peaches are wonderful as they can be served hot or cold
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Baked peaches with raspberry-rippled ricotta and pecan nuts
- 6 peaches, halved and pitted
- 60g butter, softened
- 45ml (3 tbsp) muscovado sugar
- 200g ricotta
- 120g mascarpone
- 30ml (2 tbsp) honey
- 5ml (1 tsp) vanilla essence
- 110g raspberries + extra, to serve
- 50g pecan nuts, toasted and chopped, to serve
- fresh mint leaves, to garnish
For the baked peaches, preheat the oven to 180°C. Place the peaches on a baking tray. Dot each one with a bit of the butter and sprinkle over some sugar. Bake until tender, 20 minutes.
For the raspberry-rippled ricotta, place the ricotta, mascarpone, honey and vanilla essence in a food processor and blend until fine. Crush the raspberries with a fork and gently stir into the ricotta to form a rippled effect.
To serve, top the peaches with dollops of the rippled ricotta, extra raspberries and a sprinkling of pecan nuts. Garnish with fresh mint.
The raspberry-rippled ricotta can be replaced with whipped cream or vanilla ice cream – both will work really well with the baked peaches. Depending on their ripeness, the peaches might need less or more cooking time. Check them every 10 minutes and remove them once you are happy with their tenderness.