- 4 firm but ripe peaches or nectarines, halved and stones removed
- 200ml sweet wine
- ½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla-bean paste
- 250g tub ricotta
- 1 tsp runny honey
FOR THE GRANOLA
- 40g rolled oats
- 40g blanched almonds
- 25g butter
- 1 tbsp runny honey
- Preheat oven to 190°C. Arrange fruit halves in a roasting tin, cut-side up. Drizzle over the sweet wine, add the vanilla pod and seeds, or paste, and cover with foil. Set aside.
- For the granola, put half of the oats and almonds into a small food processor and whizz until finely ground, then add the rest of the oats and almonds, and pulse briefly until the nuts are roughly chopped. Transfer to a bowl. Gently heat the butter and honey together in a small pot until melted. Add to the almond and oat mixture, and stir to combine. Scatter over a baking tray lined with baking paper.
- Put peaches on the middle shelf of the oven and the granola below them. Bake both for 10 minutes – check granola halfway through and break up with a fork. After 10 minutes, or when granola is golden, take it out of the oven. Remove foil from the fruit and bake for a further 10 to 15 minutes or until tender. Set aside both to cool for at least 10 minutes before serving.
- Meanwhile, whisk ricotta with the honey until smooth. Serve 2 fruit halves with a dollop of whipped ricotta, then drizzle over the sweet-wine cooking liquor and sprinkle with granola.
- GET AHEAD: Bake granola and fruit up to a day ahead. Cool completely, then transfer granola to an airtight container, and cover and chill peaches. Remove peaches from fridge an hour before serving to bring back to room temperature.
- EACH SERVING: About 1 100kJ, 9g protein, 13g fat (6g saturated), 18g carbohydrate (15g total sugars), 3g fibre.
- GH TIP: To make this dairy-free, swap butter for coconut oil and serve with dairy-free ice cream.