ingredients
serves 8
3/4 cup superfine sugar
3 vanilla pods, halved
7/8 cup Sauternes or other sweet dessert wine
6 - 8 ripe peaches, halved and stoned
1 cup carton ricotta cheese
1/3 cup flaked almonds, toasted
method
1. Put the granulated sugar into a pan, add the vanilla pods and 1/2 pint water and heat gently to dissolve the sugar, then bring to the boil. Add the Sauternes and the peach halves and bring back to a simmer. Cover and cook for 15 - 20 minutes or until the peaches are tender.
2. Using a slotted spoon, transfer the peaches to a bowl; set aside. Boil the liquor for around 3 minutes until reduced and syrupy.
3. The peaches can be served warm or chilled. Divide among serving plates, top with a spoonful of ricotta, sprinkle with the toasted almonds and drizzle the syrup over.
