Sweet Ricotta Peach Boats
Sweet Ricotta Peach Boats are a delightful dessert that pairs the juiciness of peaches with the creamy texture of ricotta, making it a perfect treat for a cozy evening or a summer gathering. Starting with ripe peaches, which are halved and gently hollowed out to create a nest for the filling, this dish is delicious. The filling, a mixture of ricotta cheese, muscovado sugar, and a blend of cinnamon and nutmeg, is spooned into the peach halves, infusing them with sweet and aromatic flavors. Once baked, the peaches transform into tender vessels with a golden, cheese-filled center, creating a delightful contrast of textures and tastes. Served warm or at room temperature, these peach boats are enhanced with a sprinkle of chopped pistachios for a slight crunch, and a drizzle of honey adds a final touch of sweetness.
- 1 Large peach
- 3 tablespoons Ricotta
- 1 tablespoon Muscovado sugar
- ½ teaspoons Ground cinnamon
- ½ teaspoons Grated nutmeg
- 1 tablespoon Chopped pistachios
- Honey
- Greek yoghurt
- Warming Up:
Kick things off by getting oven hot and ready at 180°C (350°F/Gas 4), setting the stage for the transformation of simple peaches into something extraordinary.
- Preparing the Peach Vessels:
With a melon baller in hand, gently scoop out a bit more from where the peach pits once resided, creating a snug cavity for the filling. Arrange these peach halves, their cut sides smiling upwards, into cozy ramekins or together in a baking dish, ready for their ricotta embrace.
- Filling Creation and Baking:
In a bowl, whisk together the ricotta cheese, muscovado sugar, cinnamon, and nutmeg until well combined. This sweet and spiced mixture is then lovingly spooned into each peach half. Slide them into the preheated oven for a bake of 15-20 minutes, watching as the ricotta filling takes on a bronzed hue and the peaches yield to a tender softness.
- The Final Flourish:
Bring these baked beauties out into the world, serving them warm or allowing them to cool to room temperature, based on your preference. Each peach boat is then crowned with chopped pistachios for a textural contrast and a drizzle of honey for that extra drip of sweetness. For those looking to add a creamy tang.
