Ingredients for Sweet Baked Ricotta With Glazed Peaches
- Ricotta Cheese
- 2 large eggs
- 1 vanilla bean
- 100g icing sugar
- 2 ripe peaches
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How to Make Sweet Baked Ricotta With Glazed Peaches
- Preheat oven to 150°C (300°F).
- In a large bowl, whisk together 500g ricotta cheese and 2 large eggs until smooth.
- Split one vanilla bean and scrape the seeds into the ricotta mixture. Mix well.
- Sift in 100g icing sugar and mix thoroughly until combined.
- Spoon the ricotta mixture into a greased 25cm x 5cm x 7.5cm nonstick loaf tin.
- Cover the loaf tin with aluminum foil.
- Place the loaf tin in a slightly larger baking pan. Pour enough hot water into the baking pan to come about halfway up the sides of the loaf tin (create a bain-marie).
- Carefully place the baking pan in the preheated oven.
- Bake for 40 minutes, or until the ricotta is set and firm to the touch.
- Remove the loaf tin from the water bath and remove the foil.
- Let the ricotta cool completely in the tin. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Once thoroughly chilled, turn the ricotta out of the tin and slice into even portions.
- Allow the ricotta slices to warm to room temperature for optimal flavor before serving.
- Preheat your griller to high.
- Halve 2 ripe peaches and remove the skins (optional).
- Sprinkle the peach halves with 20g extra icing sugar.
- Place the peach halves under the preheated griller for 2-5 minutes, or until the sugar caramelizes.
- To serve, arrange ricotta slices on plates and top with two glazed peach halves per serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
131g
Fat
40g
Carbs
12g
