Baked peaches, almond granola and whipped ricotta

This is quick enough to make as an impromptu pudding or can be prepared ahead and served cold, if you prefer.

SERVES 4

PREPARATION TIME

15 minutes, plus cooling

COOKING TIME

about 25 minutes

4 firm but ripe peaches or nectarines, de-stoned and halved 200ml Sauternes or other dessert wine

1/2 vanilla pod, split and seeds scraped out; or 1/2tsp vanilla bean paste

250g tub ricotta

1tsp runny honey

For the granola

40g whole jumbo oats 40g blanched almonds 25g butter

1tbsp runny honey

1 Preheat the oven to 190°C (170°C fan) mark 5. Arrange the fruit halves in a roasting tin, cut-side up. Drizzle over the wine, add the vanilla pod and seeds or paste, and cover with foil. Set aside.

2 For the granola, put half of the oats and almonds into a small food processor and blitz until finely ground, then add the rest of the oats and almonds and pulse briefly until the nuts are roughly chopped. Transfer to a bowl. Gently heat the butter and honey together in a small pan until melted. Add to the almond and oat mixture and stir to combine. Scatter over a baking tray lined with baking parchment. 3 Put the fruit on the middle shelf of the oven and the granola below. Bake both for 10min – check granola halfway through and break up with a fork. After 10min, or when granola is golden, take it out of the oven. Remove the foil from the fruit and bake for a further 10-15min, or until tender. Set aside both to cool for at least 10min before serving.

4 Meanwhile, whisk the ricotta with the honey until smooth.

Serve 2 fruit halves on each plate with a dollop of whipped ricotta, then drizzle over the peach cooking liquor and sprinkle with granola.