Dolci de­lights

Fresh fruit, honey and ri­cotta star in these healthy Mediter­ranean treats.

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER LOUISE LIS­TER STYLIST EMMA KNOWLES PHOTOCHEFS PETA DENT & AMAL WEB­STER

HONEY-BAKED PEACHES & GRAPES WITH SWEET RI­COTTA

PREP + COOK TIME 40 MIN­UTES SERVES 4 There’s no more straight­for­ward dessert than baked fruit, where the bright, sweet flavours are am­pli­fied to be­come a de­li­cious warm­ing dish. Ac­com­pa­nied here with a sweet­ened ri­cotta, the fruit could be served with gelato, crème fraîche or creamy yo­ghurt. Also, the fruit and syrup atop a plain cake would turn it into a show-stop­ping dessert. 4 large mixed peaches (880g), stones re­moved, quar­tered

(see cook’s notes)

400g red grapes, halved,

seeds re­moved

1 ta­ble­spoon honey

4 sprigs fresh thyme, plus ex­tra,

to serve

1½ cups (360g) firm ri­cotta 2 ta­ble­spoons caster sugar

½ tea­spoon finely grated or­ange rind,

plus ex­tra, to serve

1 Pre­heat oven to 200°C/180°C fan. Line an oven tray with bak­ing pa­per.

2 Place peaches and grapes on tray; driz­zle with honey and top with thyme. Bake for 25 min­utes or un­til ten­der and syrupy. 3 Mean­while, process ri­cotta, sugar and rind un­til smooth.

4 Serve baked fruit and any cook­ing juices with sweet ri­cotta, topped with ex­tra or­ange rind and ex­tra thyme.

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