Diet Schmiet! (Maple Peaches with Ricotta and Brioche)
24th Nov 09
Maple Peaches with Ricotta and Brioche
STUFF:
6 Peaches
1 cup sugar
1 cup maple syrup
1 teaspoon vanilla bean paste
Wedge of fresh Ricotta
1 teaspoon cinnamon
2 dessertspoons icing sugar
Loaf of Brioche or egg bread, sliced
ACTION:
In a medium sized saucepan over medium heat pour in enough water to cover peaches.
Add sugar, ½ cup of maple syrup and vanilla.
Stir till dissolved and bring to boil.
Add the peaches for about 3 – 5 minutes and pull the peaches out to cool.
Keep boiling syrup till reduced by half.
While syrup is reducing remove skin from the peaches.
Cut them in half and remove the stones.
Mix cinnamon and icing sugar in to the ricotta.
Toast the slices of Brioche.
Put toast on plate
Spread the ricotta over the toast.
Top with the peach halves, some of the syrup and a drizzle of maple syrup.