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Baked peaches, almond granola & whipped ricotta

  • 15 min
  • 25 min
  • 4
  • Easy
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Baked peaches, almond granola & whipped ricotta

Recipe Ingredients

  • 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

Recipe Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. EACH SERVING: About 1 100kJ, 9g protein, 13g fat (6g saturated), 18g carbohydrate (15g total sugars), 3g fibre.
  7. GH TIP: To make this dairy-free, swap butter for coconut oil and serve with dairy-free ice cream.

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