Australian peaches are available between October and April. Rich in vitamins A, C and E and a great source of dietary fibre and potassium, Australian peaches are some of the world’s best eating fruit. Our warm climate and hot, dry summers promote sweeter, juicier summer stone fruit. Peaches bruise easily so look for smooth, unblemished fruit and handle with care. They generally arrive in the shops in a firm condition and will have flesh that crunches when eaten. This is a simple and easy dish perfect for Christmas. Enjoy.
Grilled peaches with ricotta
What you need
4 just-ripe peaches, halved, stone removed; 1 orange zested and retain ½ the juice; 200g fresh ricotta cheese; 1tbspn icing sugar; pinch ground cinnamon; 100g toasted muesli – slightly crushed or crushed ginger nut biscuits; 4 tbspn warm runny honey to serve.
Method
1. Preheat grill on medium-high heat. Line a baking tray with non-stick baking paper. Place the peaches, cut side up, on the tray.
2. Place ricotta, cinnamon, icing sugar, orange juice and zest in a bowl and stir until well combined. Spoon mixture into peach cavities. Sprinkle over toasted muesli or ginger nut biscuits. Grill peaches for 4 to 5 minutes or until crumbs start to brown.
3. Spoon peach halves onto plates. Drizzle with honey and serve. Add a good quality vanilla ice cream.
