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Poached peaches with low-fat ricotta and rose syrup (gluten-free)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 220g caster sugar
  • 4 peaches, halved
  • 2 tsp rosewater
  • 250g low-fat ricotta
  • 24.00 gm icing sugar
  • Edible dried rose petals* (optional)
Instructions:
  • In a saucepan, combine sugar and 2 cups of water over low heat, stirring until dissolved. Poach peaches for 5 minutes. Remove peaches from the poaching liquid if stoning is difficult.
  • Poach ripe peaches in syrup for 2-3 minutes per side until tender. Allow to cool, then gently peel off skins. Stir in rosewater and simmer for 5 minutes until the syrup thickens. Let it cool. Combine ricotta and icing sugar, then transfer to a piping bag with a plain nozzle.
  • Stuff peach halves with creamy ricotta cheese, generously drizzle with syrup, and elegantly sprinkle with delicate petals for a beautiful presentation.

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