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Passionfruit ricotta with poached peaches
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Prep Time:
6 minutes
Cook Time:
12 minutes
Total Time:
18 minutes
Ingredients:
  • 300g fresh ricotta
  • 2 x 10g sachets vanillin sugar
  • 170g can passionfruit pulp
  • 115g (1/2 cup) caster sugar
  • 250ml (1 cup) water
  • 4 slipstone peaches, halved, stones removed, quartered
Instructions:
  • Combine the ricotta and vanilla in a food processor, blend until smooth. Transfer the mixture to a bowl and gently fold in the passionfruit pulp. Chill in the refrigerator.
  • In a medium saucepan, mix sugar and water, then bring to a boil over high heat. Reduce the heat to medium, add the peaches, cover, and simmer for 5 minutes until peaches are tender. Transfer the peaches to a bowl.
  • Turn up the heat to high and simmer the syrup without a lid for about 5 minutes until it thickens and reduces slightly.
  • Ladle the poached peaches and syrup into individual bowls and generously top with the passionfruit and ricotta mixture. Enjoy right away.

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