Cook time: 8 mins | Prep time: 15 mins | Serves: 4

Ingredients.

• 2 cups ricotta, can use low-fat ricotta

• 1 large firm peach, cut into wedges

• 1 teaspoon rose water, can omit

• 1 cup frozen raspberries

• 1 small lemon, juice

• 2 tablespoons honey

• 1 teaspoon chilli flakes

• 1/4 cup sliced almonds, lightly toasted 

  Garnish:

• 12 mint leaves

• 1 teaspoon dried rose petals 

• 10g honeycomb

Serve with:

• Shortbread or crusty bread stick

Method.

1. To make the raspberry coulis get a small saucepan and add raspberries and lemon juice. Simmer on low for 3-4 minutes. Cool and pass through a sieve to discard seeds. Add honey and chilli flakes, mix and set aside. 

2. Heat a skillet pan on high with 1 tablespoon of butter or coconut oil. Grill peaches on each cut side for 2 minutes. Set aside to cool, add rose water iff using.

3. Whisk the ricotta until smooth. On a 30cm round board evenly dollop the ricotta. Spread with the back of a spoon, making rivets. 

4. Add grilled peach wedges, drizzle raspberry coulis over peaches and add toasted almonds.

5. Garnish with mint, rose petals and/or honeycomb pieces. Serve with any shortbread biscuit or crusty bread stick.

Enjoy! Amanda x