Sweet Baked Ricotta With Glazed Peaches Recipes

SWEET BAKED RICOTTA WITH GLAZED PEACHES

Sweet Baked Ricotta With Glazed Peaches image

From "A Taste of Australia: The Bather's Pavilion Cookbook" by Victoria Alexander and Genevieve Harris, this ricotta is easier to turn out and slice when it is cold, so you can bake it the day before you wish to serve it, slice it when it is cold and then let it come to room temperature. It is best made in a nonstick loaf tin, 25 cm (10 in) long, 5 cm (2 in) wide and 7.5 cm (3 in) deep. The baked ricotta is also delicious served with fresh fruits. Prep time does not include time to cool ricotta.

Provided by Chef Kate

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 cups ricotta cheese
2 eggs
1 vanilla bean
1 1/4 cups icing sugar (confectioners)
8 freestone peaches, ripe (may substitute frozen sliced peaches.)
2 tablespoons icing sugar (confectioners)

Steps:

To bake the ricotta:
Preheat the oven to 150°C (300°F).
In a large bowl, whisk together the ricotta and the eggs.
Split the vanilla bean and scrape in the seeds.
Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil.
Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required.
It will have more flavour if you allow it to warm to room temperature before serving it.
To glaze the peaches:
Preheat the griller (broiler) to hot.
Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes.
To serve, arrange ricotta slices and two peach halves on each plate.

Nutrition Facts : Calories 313.4, Fat 13.5, SaturatedFat 8.1, Cholesterol 99.9, Sodium 95.2, Carbohydrate 36.9, Fiber 1.5, Sugar 32.8, Protein 12.8

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