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- Baked Ricotta with Caramelised Peaches
Ingredients
- 25g butter, plus extra (softened), to grease
- 85g icing sugar , plus 2 tbsp to dust
- 500g ricotta cheese, drained
- 2 large eggs
- 1 lemon , juice and finely grated zest
- 4 tbsp caster sugar , to dredge
- 8 peach slices
Method
Step 1
Heat the oven to 200C/Gas 6. Generously butter the base and sides of four ramekins, then dust with icing sugar, tilting the ramekins from side to side to ensure an even coating.
Step 2
Mix the ricotta, eggs, lemon zest and icing sugar in a large bowl with a fork until evenly combined. Spoon into the ramekins and stand on a baking sheet. Bake for 15-20 minutes until golden brown around the edges and quite firm in the middle. Leave to cool.
Step 3
Dredge the peach wedges in caster sugar. Fry in a non-stick frying pan with the remaining butter until caramelised. Add the lemon juice, shaking the pan to deglaze. Take off the heat.
Step 4
Turn out the ricottas on to individual plates. Arrange the caramelised peaches around and spoon over any pan juices to serve.
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