Sweet Baked Ricotta With Glazed Peaches
"From "A Taste of Australia: The Bather's Pavilion Cookbook" by Victoria Alexander and Genevieve Harris, this ricotta is easier to turn out and slice when it is cold, so you can bake it the day before you wish to serve it, slice it when it is cold and then let it come to room temperature. It is best made in a nonstick loaf tin, 25 cm (10 in) long, 5 cm (2 in) wide and 7.5 cm (3 in) deep. The baked ricotta is also delicious served with fresh fruits. Prep time does not include time to cool ricotta."
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 3 cups ricotta cheese
- 2 eggs
- 1 vanilla bean
- 1 1⁄4 cups icing sugar (confectioners)
- 8 freestone peaches, ripe (may substitute frozen sliced peaches.)
- 2 tablespoons icing sugar (confectioners)
directions
-
To bake the ricotta:
- Preheat the oven to 150°C (300°F).
- In a large bowl, whisk together the ricotta and the eggs.
- Split the vanilla bean and scrape in the seeds.
- Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil.
- Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
- When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required.
- It will have more flavour if you allow it to warm to room temperature before serving it.
-
To glaze the peaches:
- Preheat the griller (broiler) to hot.
- Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes.
- To serve, arrange ricotta slices and two peach halves on each plate.
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Reviews
-
This was great. My husband is on the ABS diet and he's on a total ricotta kick because of it. I think this is a keeper! -
Delicious and different. I used a silicone loaf pan to bake the ricotta mixture in and it slipped right out when completely cool. Kind of like cheesecake, but not. For lack of a vanilla bean, I used a teaspoon of vanilla extract. Used canned peaches this time of year. I really liked the presentation of this dessert. It plated prettily, tasted great and was light.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
