Ricotta with baked peaches and hazelnuts


Ricotta with baked peaches and hazelnuts

This is a delicious option for sweet- breakfast lovers. Can be served also as a simple, rustic styled dessert.

Makes 1-2 servings

  • 250 g ricotta cheese
  • 4 peaches cut in quaters
  • 2 tbsp maple syrup
  • handful hazelnuts, roasted slightly and roughly chopped
  • 1/2 lemon, juice and zest
  • Mint or lemon balm leaves for decoration
  1. Heat the oven to 220 C degrees

    Layer peaches in baking dish. Pour lemon juice and maple syrup on top.

    Bake for 20-30 minutes until they soft, caramelised and beautiful. Pour the baking liquid on the peaches several times while baking. If needed you can transfer the dish under the grill but be careful with the peaches- they can burn easily

    Take off from the oven and set aside.

    Spread the ricotta cheese on a serving plate. Put baked peaches and sprinkle hazelnuts on top. Pour the desired amout of baking liquid.

    Sprinkle with lemon zest and garnish with mint (lemon balm) leaves.

    Serve warm.

Recipe Notes

Instead of maple syrup you can use agava syrup or honey.


If you don't have hazelnuts you can use any nuts or roasted sunflower seeds


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Desserts · Breakfast

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