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Peach melba with whipped ricotta cream
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Lighten up peach melba with a healthier twist.
Ingredients:
  • 4 just ripe peaches, halved, stones removed
  • 750ml btl pink moscato (optional if serving for breakfast)
  • 1 vanilla bean, split, seeds scraped
  • 3 strips lemon rind
  • 56.80 gm rice malt syrup
  • 125g fresh raspberries
  • 20.00 ml toasted flaked almonds, to serve
  • 100g low-fat fresh ricotta
  • 1/4 tsp vanilla bean paste
Instructions:
  • In a large frying pan, combine peaches, wine, vanilla bean and seeds, lemon rind, and rice malt syrup. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer gently for 20 minutes, turning peaches halfway, until just tender. Let cool completely in the syrup.
  • Strain the peaches from the syrup, remove and discard the skin. Set aside the peeled peaches. Bring the reserved syrup to a boil over medium-high heat. Simmer, stirring occasionally, for 8 minutes until the syrup thickens. Allow it to cool completely.
  • Make a luscious whipped ricotta cream by blending ricotta, rice malt syrup, and vanilla bean paste in a food processor until silky and perfectly mixed.
  • Distribute peach halves evenly into 4 glasses. Gently drizzle with syrup. Add a dollop of whipped ricotta and place remaining peach halves on top. Drizzle with more syrup. Serve topped with fresh raspberries and flaked almonds.

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