Baked ricotta-stuffed peaches

Baked ricotta-stuffed peaches

By
From
Cut the Carbs!
Serves
2

There are dishes in a repertoire that are inspired by a place, igniting memories of wonderful times away. And then there are others which act more as Post-it notes; an edible reminder to yourself that one day, you will make it there. For me, the place is the Amalficoast, and the dish is this. Every time I roast sweet peaches, plumping their bellies with nutmeg-spiced ricotta first, I imagine myself strolling the steep streets of Positano. I may be eating this in my pyjamas at home, but after two bites of this I’m gone.

Ingredients

Quantity Ingredient
1 large peach, halved and pitted
3 tablespoons ricotta
1 tablespoon muscovado sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 tablespoon chopped pistachios
honey and greek yoghurt or creme fraiche, to serve (optional)

Method

  1. Preheat the oven to 180˚C.
  2. Use a melon baller to hollow out the peach a little further, where the pit was. Place the peach halves, cut side up, in individual ramekins or snuggled up to one another in a baking dish.
  3. Mix together the ricotta, sugar and spices. Transfer the mix into the bellies of the peaches. Bake the peaches in the preheated oven for 15–20 minutes until the ricotta has bronzed and the peaches have softened.
  4. Serve the peaches either warm or at room temperature, topped with the pistachios and drizzled with honey. Some Greek yoghurt or crème fraîche on the side would also be a nice addition.
Tags:
healthy
low carb
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